Make the Dough: In a large bowl, combine the flour, salt (if using), and 1. 5 tablespoons (75 ml / 2.5 fl oz) of melted ghee. Rub with your fingertips until it resembles coarse breadcrumbs. Gradually pour in the warm water, mixing until a shaggy dough forms.
Knead to Perfection: Transfer the dough to a clean surface and knead for about 8 minutes until it's silky smooth and pliable. If it's too sticky, add a pinch of flour; if too dry, add a few drops of water.
Rest the Dough: Shape the dough into a ball, cover with a damp cloth or an inverted bowl, and let it rest for at least 30 minutes, or up to 3 hours. This step is crucial for soft phulkas!
Portion and Roll: After resting, briefly knead the dough again.
Divide it into 10-12 equal portions and roll each into a smooth ball.
Keep them covered with a damp cloth to prevent them from drying out.
Shape the Phulkas: Take one ball, flatten it, and lightly dip it in dusting flour. On a clean surface, roll it out into a very thin, even circle about 8-10 inches in diameter. Use minimal dusting flour to prevent the phulka from becoming dry.
Cook on the Griddle (Tawa): Heat a tawa or griddle over medium heat. Slap the rolled dough between your palms to remove excess flour and place it on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface.
Flip and Cook: Flip the phulka and cook the other side for another 30 seconds. You'll see small brown spots appear.
Puff Over an Open Flame: Using tongs, carefully remove the phulka from the tawa and place it directly over a high gas flame. In seconds, it will magically puff up into a balloon!
Flip it once to cook evenly for another 5-10 seconds.
Serve and Store: Immediately transfer the hot phulka to a cloth-lined container.
Brush with a little ghee or butter if desired. This keeps them warm and soft.
Repeat with the remaining dough balls.
Don't skip the resting time!
Letting the dough rest allows the gluten to relax, making the phulkas much easier to roll out thinly and ensuring they are soft.
Roll evenly from the center outwards, rotating the dough frequently. An evenly rolled phulka is the key to getting it to puff up perfectly.
