Experience a unique tropical delight with these soft, golden flatbreads. The natural sweetness of ripe papaya is blended into whole wheat flour to create a tender bread with a hint of fruity flavor. This versatile flatbread is excellent for breakfast, lunch, or a light dinner.
• Preparation time: 15 minutes
• Dough resting time: 30 minutes to 3 hours
• Cooking time: 30-40 minutes
• Yields: 10-12 flatbreads
Ingredients
For the Dough:
• 10.4 oz / 295 g chapati flour (or a 50/50 mix of whole wheat and all-purpose flour), plus extra for dusting
• 0.1 oz / 3 g salt (optional)
• 4.2 oz / 120 g fresh papaya purée*
For Finishing (Optional):
• Melted butter or ghee, for brushing
*To make papaya purée, simply blend peeled, deseeded ripe papaya until smooth.
Instructions
1. Make the Dough
• In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the papaya purée. Gradually mix the flour into the purée until a dough forms.
• Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is silky smooth and pliable. The dough should be medium-stiff, as it will soften as it rests. If it feels too sticky, work in a little more flour.
2. Rest the Dough
• Shape the dough into a ball, place it in a bowl, and cover it with a lid or a damp cloth. Let it rest at room temperature for at least 30 minutes or up to 3 hours.
• For longer storage, you can refrigerate the dough, well-covered, for up to 24 hours. Be sure to bring it to room temperature before rolling.
3. Shape the Flatbreads
• Briefly knead the rested dough and divide it into 10-12 equal portions. Roll each portion between your palms to form a smooth ball. Keep the balls covered with a damp cloth to prevent them from drying out.
4. Roll out the Phulkas
• Preheat a griddle or cast-iron skillet (tava) over medium heat.
• Take one ball of dough, flatten it into a 2.0-inch (5.0 cm) disc, and lightly dip both sides in dusting flour.
• On a clean surface, roll it out into a thin, even circle about 6.0 to 8.0 inches (15.0 to 20.0 cm) in diameter. Use just enough dusting flour to prevent sticking.
5. Cook and Puff the Bread
• First Cook: Slap the rolled dough gently between your palms to shake off excess flour and place it on the hot griddle. Cook for about 1 minute, until the top surface lightens in color and small bubbles begin to form.
• Second Cook: Flip the phulka and cook the second side for about 30 seconds.
• Puff into a Balloon: Using tongs, carefully lift the phulka off the griddle and place it directly over a high gas flame. In seconds, it will fill with steam and puff up. Turn it once to get light charcoal flecks. If using an electric stove, gently press the edges of the phulka with a clean towel after the second flip to encourage it to puff.
6. Serve and Store
• Immediately transfer the puffed phulka to a basket lined with a clean towel to keep it warm and soft. If desired, brush one side with melted butter or ghee. Repeat the process with the remaining dough. These are best served warm.
