This recipe honors the traditional method of making phulka by starting with whole wheat berries, which are soaked and ground to create a uniquely fresh, nutritious, and flavorful dough. While it requires some planning, the miraculous texture and taste are well worth the effort.
• Grain Soaking Time: 4.0 to 8.0 hours (or overnight)
• Active Prep Time: 20.0 minutes
• Dough Resting Time: 30.0 minutes to 3.0 hours
• Cooking Time: 45.0 minutes
• Yields: 18.0 to 20.0 flatbreads
Ingredients
For the Soaked Grains:
• 1.0 cup (approx. 230.0 g) whole soft wheat berries (preferred for flatbreads). You can also use rye, oat, or triticale berries.
For the Dough:
• 3.0 cups (approx. 395.0 g) sieved chapati flour (atta), plus more for dusting
o Alternative: 3.0 cups (approx. 355.0 g) unbleached all-purpose flour
• 0.25 cup (approx. 35.0 g) milk powder or powdered buttermilk
• 2.0 tbsp (30.0 ml) melted butter or ghee
• 1.0 tsp (5.0 ml) salt (optional)
• 0.67 cup (approx. 160.0 ml) warm water (approx. 100∘F / 38∘C), plus more as needed
For Finishing:
• Melted butter or ghee for brushing (optional)
Special Equipment
• Food processor with a steel blade
• Heavy griddle (tava) or cast-iron skillet
• Tongs
• Gas stovetop or a high-heat electric burner
• Clean, cloth-lined basket or container to keep phulkas warm
Directions
Part 1: Prepare the Wheat Berries
1. Soak the Grains (Two Methods):
Overnight Method: Place the wheat berries in a bowl and cover them with hot water. Let them soak at room temperature for 8.0 hours or overnight.
Quick Method: Cover the berries with boiling water and let them stand for 4.0 hours.
2. Cook and Cool: After soaking, transfer the berries and their water to a saucepan. Simmer uncovered for 10.0 minutes. Drain the berries well and spread them on a paper towel to cool completely.
Part 2: Make and Rest the Dough
1. Grind the Grains: Place the cooled, cooked berries and 0.5 cup (approx. 65.0 g) of the flour into the bowl of a food processor fitted with a steel blade. Process for 2.0 to 3.0 minutes until the mixture is a very fine, powdered consistency.
2. Combine Ingredients: Add the remaining flour, milk powder, melted butter (or ghee), and salt to the food processor. Pulse a few times to combine.
3. Form the Dough: Turn the machine on. Slowly stream the warm water through the feed tube. Process for about 45.0 seconds, until a smooth, elastic dough forms and pulls away from the sides of the bowl.
Troubleshooting: If the dough is too dry, add more water 1.0 tsp at a time. If it is too wet, add more flour 1.0 tbsp at a time, always with the machine running.
4. Rest the Dough: Form the dough into a ball and cover it with an inverted bowl. Let it rest for at least 30.0 minutes and up to 3.0 hours. (The dough can be refrigerated for up to 24.0 hours; bring to room temperature before using).
Part 3: Roll and Cook the Phulkas
1. Prepare Your Workspace: Lightly knead the rested dough and divide it into 18.0 to 20.0 equal portions. Roll each portion into a smooth ball and cover the batch with a damp cloth.
2. Preheat the Griddle: Set your griddle (tava) over moderately low heat.
3. Roll the Phulka: Take one ball of dough, flatten it, and dip both sides in dusting flour. Roll it out into a thin, even circle about 8.0 inches (20.0 cm) in diameter.
4. Cook the First Side: Gently lay the rolled dough on the hot griddle. Cook for about 1.0 minute, until the top lightens and small bubbles form.
5. Cook the Second Side: Using tongs, flip the phulka and cook for another 30.0 seconds.
6. Puff the Bread:
On a Gas Flame: Remove the griddle. Turn a separate gas burner to high. Using tongs, hold the phulka about 2.0 inches (5.0 cm) over the flame. It will puff up in seconds. Turn it quickly to lightly char both sides (this takes 10.0 to 15.0 seconds).
On an Electric Stove: Preheat a back burner on high. Place the phulka directly on the burner coil to puff. Flip quickly with tongs.
7. Serve and Store: Immediately place the puffed phulka into your cloth-lined basket to keep it soft and warm. If desired, brush the top with melted butter. Repeat with the remaining dough. Serve warm.
