Whole-Wheat Phulka

1. 1
   mix

   Combine flour and salt.

   Place the whole wheat flour and salt in a wide mixing bowl. Mix well with your fingers to distribute the salt evenly through the flour.

2. 2
   knead

   Knead the dough.

   Gradually add warm water, a little at a time, mixing with your fingers. Knead for 8-10 minutes until you have a soft, pliable dough that's smooth and not sticky. The dough should bounce back slightly when pressed.

   TIPWarm water yields a softer dough. Add water in a thin stream — it's easier to add more than to fix a sticky dough.
3. 3
   rest · ~15 min

   Rest the dough.

   Cover the dough with a damp cloth or a plate and let it rest for at least 15 minutes. This relaxes the gluten and makes rolling easier.

   TIPDon't skip the rest — it's the secret to soft phulkas that roll out easily and puff well.
4. 4
   prep

   Divide and shape the dough.

   1.Knead the rested dough once more for 30 seconds.

   2.Divide the dough into 8 equal portions.

   3.Roll each portion between your palms into a smooth, crack-free ball.

   4.Flatten each ball slightly and dust lightly with dry flour.

   TIPKeep the dough balls covered with a cloth while you work so they don't dry out.
5. 5
   prep

   Roll out the phulkas.

   1.Take one dough ball and dip it lightly in dry flour.

   2.On a clean surface or wooden board, roll it into a thin 5-6 inch disc.

   3.Apply even pressure and keep rotating the disc as you roll to maintain an even round shape.

   4.Avoid adding too much dry flour — just enough to prevent sticking.

   TIPRoll from the center outward using a light touch. Heavy pressure makes phulkas dense and chewy.
6. 6
   roast

   First cook on the tawa.

   1.Heat a heavy-bottomed tawa or cast-iron griddle over medium-high heat until hot.

   2.Place the rolled-out phulka gently on the hot tawa.

   3.Cook for about 30-45 seconds until small bubbles appear and the underside has light brown spots.

   4.Flip using tongs and cook the second side for another 30-40 seconds.

   TIPThe tawa must be hot enough — a drop of water should sizzle and evaporate instantly. A cold tawa gives hard phulkas.
7. 7
   roast

   Puff directly over the flame.

   1.Lift the phulka with tongs and place it directly on an open medium flame.

   2.The phulka will puff up into a balloon within seconds — flip quickly using tongs so both sides get a touch of heat.

   3.Remove from the flame as soon as it's puffed and has a few brown spots — don't let it burn.

   4.Transfer to a plate or insulated container.

   TIPIf you don't have a gas flame, use a wire roasting rack over an electric coil or press lightly with a dry cloth on the tawa to encourage puffing.
8. 8
   serve

   Keep warm and serve immediately.

   Stack the finished phulkas in a casserole or wrap them in a clean kitchen towel inside a container. Serve immediately while still warm and soft with dal, sabzi, or pickle.

   TIPPhulkas are best eaten fresh off the fire. If making ahead, the insulated container keeps them soft for 15-20 minutes.

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