Ingredients
2-1/2 cups wheat flour
salt
thin buttermilk or water.
Method
Knead soft dough with above ingredients. Break off to a table tennis - ball sized (even
smaller) bit of dough.
Roll with help of dry flour to a thin round. Roll as thin as possible (about 2 mm thick).
Heat griddle (tawa) and place phulka it.
When dry on one side, turn. When brown spots appear on second side, turn again. Use a
kitchen towel and lightly press and phulka, rotating at same time. It will puff. Make as crisp
as desired.
Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,
so don't lose heart. Serve hot with vegetable curries.
Knead soft dough with above ingredients. Break off to a table tennis - ball sized (even
smaller) bit of dough.
Roll with help of dry flour to a thin round. Roll as thin as possible (about 2 mm thick).
Heat griddle (tawa) and place phulka it.
When dry on one side, turn. When brown spots appear on second side, turn again. Use a
kitchen towel and lightly press and phulka, rotating at same time. It will puff. Make as crisp
as desired.
Apply ghee on crisp side and serve hot. Practice is required to make the phulka puff fully,
so don't lose heart. Serve hot with vegetable curries.
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