Doodhi Chana Dal with Phulka Rotli

Ingredients

• 2 cup Atta (plus extra for dusting)
• 0.5 tsp Salt
• 3 tbsp Ghee (1 tsp for the dough and 2 tbsp for brushing, melted)
• 1 cup Water (lukewarm, adjust as needed)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the atta (whole wheat flour) and salt.
   • Add 1 teaspoon of ghee and rub it into the flour using your fingertips until it resembles coarse breadcrumbs.
   • Gradually add lukewarm water, a little at a time, and begin to knead. Continue adding water until a soft, pliable dough forms. The dough should be soft to the touch but not sticky.
   • Transfer the dough to a clean, flat surface and knead for 7-8 minutes until it is very smooth and elastic. A gentle poke should leave an impression that slowly bounces back.
2. 2

   Rest the Dough

   • Shape the dough into a ball, cover it with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This crucial step allows the gluten to relax, resulting in softer phulkas.
3. 3

   Divide and Roll the Rotis

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Take one ball, flatten it between your palms, and dip it lightly in dry atta.
   • Using a rolling pin, roll it out into a thin, even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center to help it puff evenly. Use a little dry flour as needed to prevent sticking.
4. 4

   Cook and Puff the Phulka

   • Heat a tawa (flat griddle) over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in seconds.
   • Place the rolled roti on the hot tawa. Cook for about 20-30 seconds until you see small bubbles forming on the surface.
   • Flip the roti using tongs and cook the other side for 40-50 seconds, until light brown spots appear.
   • Using tongs, carefully lift the roti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball within 5-10 seconds.
   • Quickly flip it to cook the other side on the flame for just 2-3 seconds to avoid burning.
5. 5

   Finish and Serve

   • Immediately remove the puffed phulka from the flame and place it in a casserole or a container lined with a clean cotton cloth.
   • Brush the top generously with melted ghee.
   • Repeat the rolling and cooking process for all the remaining dough balls.
   • Serve hot with your favorite dal, sabzi, or curry.