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Phulka

Phulkas are light puffed up unleavended Indian bread. They are very light in texture and melt in your mouth. The phrase "garam garam phulkas" brings up memories of one's mom serving you "hot hot phulkas" as you sit down for a wonderful home cooked meal.

Phulkas are usually made and served at the time of the meal as the rolled out dough to make the phulkas usually dries very quickly if it is left to stand.  Phulkas do not store as well as chappaties. They tend to become brittle or rubbery if kept overnight. This preparation requires dexterity and skill.

The Hindi term "Hulka Phulka" means light and fluffy and is used commonly to express something light. e.g.: conversation.

Tips on making fluffy, light and delicate phulkas

  • Knead the dough 5-6 hrs before making the phulka
  • Knead the dough well and with enough pressure so as to get a soft and pliable dough with a smooth texture.
  • Use rice flour instead of the wheat flour to assist in rolling the dough. 
  • Phulka's are made best on a gas burner as they fluff up evenly.
2/3 cup wheat flour + 1/3 plain flour
OR
1 cup Indian wheat flour
 
1/2 teaspoon Salt
1/2 cup  Water or as needed to make a soft dough
2 teaspoons oil
Oil for kneading

Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, pliable dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes.

Heat an ungreased  griddle/skillet.

Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a disc at least 6 inches in diameter and about 1/8th cm thick. Thin phulkas will puff up too.

Put phulka on the hot griddle/skillet. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for 2/3 minutes until small bubbles form.

Follow the next step depending upon the kind of burner you have.

Gas burner
Take the phulka off the griddle/skillet and turn down the heat, and put the phulka DIRECTLY ON THE FLAME! It should balloon into a spherical shape and puff up.

OR

Electric Burner
Turn and cook the first side pressed lightly with a towel. It should puff.
 
Now remove and Serve warm.  You may slightly brush the top side with "ghee".

 

 
 

 

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