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".
