Phulka, a staple in central and southwestern India, are delicate, paper-thin whole wheat flatbreads, typically 8.0-10.0 inches (20.0-25.0 cm) in diameter. While similar to chapati dough in softness, phulka dough is often enriched with butter or ghee. These breads are a highlight of Sunday brunch, traditionally served with dal and a creamy condensed-milk pudding. For those new to rolling flatbreads, extra time or a helper can make the process smoother. This recipe yields 10.0-12.0 phulkas and pairs beautifully with various dal dishes.
Preparation Time (after assembling ingredients): 0.08-0.25 hours Dough Resting Time: 0.5-3.0 hours Cooking Time: 0.58-0.75 hours Makes: 10.0-12.0 phulkas
Ingredients:
• 2.25 cups (295.0 g) sieved chapati flour, OR 1.75 cups (220.0 g) sieved whole wheat flour mixed with 0.5 cup (65.0 g) unbleached white flour
• 1.0 teaspoon (5.0 ml) salt (optional)
• 1.5 tablespoons (22.0 ml) melted butter or ghee
• 0.67 cup (160.0 ml) warm water (approximately 100.0°F/38.0°C), or as needed
• Chapati or sieved wheat flour for dusting
• Melted butter or ghee for brushing on finished flatbreads (optional)
Instructions:
1. Prepare the Dough:
Place the flour in a large mixing bowl. Add the salt, if using, and the 1.5 tablespoons of melted butter or ghee. Mix with your fingertips until well blended.
Gradually add the warm water, pouring quickly at first to moisten the flour into a rough mass, then slowly, in small dribbles, until a kneadable dough forms. (The precise amount of water may vary depending on the flour.)
Knead the dough on a clean work surface for about 8.0 minutes, adding small amounts of flour or water if necessary, until it becomes silky smooth and pliable.
Shape the dough into a ball, cover it with an inverted bowl, and let it rest for 0.5-3.0 hours.
If you wish to store the dough longer, refrigerate it, well covered, for up to 24.0 hours. Allow it to return to room temperature before rolling out the breads.
2. Set Up for Rolling and Cooking:
Gather your equipment: a rolling pin, dusting flour in a shallow plate or pie dish, a cake rack, a basket lined with clean tea towels, and (if desired) a bowl of melted butter or ghee with a pastry brush.
Briefly knead the rested dough. Divide it into 10.0-12.0 equal portions and roll each into a smooth ball. Place them on a plate, ensuring they don’t touch, and cover with a damp cloth to prevent drying.
3. Roll the Phulkas:
Preheat a griddle over moderately low heat for 3.0-5.0 minutes.
Take one dough ball and flatten it into a 2.0-inch (5.0 cm) patty. Dip both sides lightly in the dusting flour.
Roll the patty as evenly as possible into a thin round, at least 8.0 inches (20.0 cm) in diameter. Dip it in dusting flour occasionally, just enough to prevent sticking (excess flour can make the phulka brittle). Apply even, gentle pressure, easing the dough into a round rather than stretching it.
4. Cook the Phulkas on the Griddle:
Once the griddle is hot, pick up a rolled phulka and gently slap it back and forth between your palms to remove any excess flour.
Carefully place the bread onto the griddle, ensuring it lies flat without wrinkles. If wrinkles appear, do not press them out; instead, wait for the bottom to firm up, then gently shake the griddle to try to smooth them.
Cook the first side for 0.75-1.0 minute. The top of the phulka will lighten in color, small bubbles will begin to form, and the bottom will show small brownish spots.
Using your fingertips or a spatula, flip the phulka and cook the second side for approximately 0.5 minute.
Remove the griddle from the heat briefly to prevent it from overheating.
5. Balloon the Phulkas (if using a gas burner):
Turn a back gas burner to high heat.
Place the partially cooked phulka directly on the rack and hold it about 2.0 inches (5.0 cm) over the high flame.
Within 5.0 seconds, the phulka should swell and puff up into a balloon as it fills with steam. Continue cooking, turning it once, until it develops small charcoal-black flecks. This ballooning process takes only 10.0-15.0 seconds. (Avoid holding it over the heat for too long, as the surface may burn or become brittle.)
6. Serve:
Slip the finished phulka into the lined basket and cover to keep warm.
Return the griddle to moderately low heat and repeat the rolling, cooking, and ballooning process for the remaining dough balls.
If desired, brush one side of each phulka with melted butter or ghee before serving.
