Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the papaya purée. Use your fingers to gradually mix the flour into the purée, bringing it all together to form a shaggy dough.

Knead to Perfection: Transfer the dough to a lightly floured surface and knead for 8-10 minutes. The goal is a silky smooth, pliable, and medium-stiff dough. It will soften as it rests. If it feels too sticky, add a little more flour, one teaspoon at a time.

Rest the Dough: Shape the dough into a ball, place it in a bowl, and cover with a lid or a damp cloth.

Let it rest at room temperature for at least 30 minutes or up to 3 hours. This step is crucial for a soft texture.

Shape the Flatbreads: After resting, briefly knead the dough again and divide it into 10-12 equal portions.

Roll each portion into a smooth ball and keep them covered with a damp cloth to prevent drying.

Roll Out the Phulkas: Preheat a griddle or cast-iron skillet (tava) over medium heat. Take one dough ball, flatten it into a 2-inch disc, and lightly dip both sides in dusting flour.

Roll it out into a thin, even circle about 6 to 8 inches in diameter.

Cook the First Side: Gently slap the rolled dough between your palms to remove excess flour and place it on the hot griddle.

Cook for about 1 minute, or until you see small bubbles forming and the color lightens.

Cook the Second Side: Flip the phulka and cook for another 30 seconds.

Puff it Up: Using tongs, carefully lift the phulka and place it directly over a high gas flame. It will magically puff into a balloon within seconds!

Turn it once to get light char marks. (If using an electric stove, return the phulka to the griddle after the second flip and gently press the edges with a clean towel to encourage it to puff).

Serve and Store: Immediately transfer the hot phulka to a cloth-lined basket to keep it warm and soft.

Brush with melted butter or ghee, if desired.

Repeat with the remaining dough.

Enjoy them while they're warm!