FLATBREADS — N°02
The Everyday Phulka
TIME
30 min
YIELD
Makes 10
LEVEL
Everyday
The roti you eat five nights a week is the one worth getting right. Whole wheat keeps the bran and the germ, so a plain phulka carries a nuttiness a fine white blend simply doesn't have. Nothing fancy here — just the dough resting long enough to do its work.
INGREDIENTS
- 2 cups wheat flour, plus extra for dusting
- About ¾ cup water
- ½ tsp salt (optional)
- 1 tsp oil
- Ghee, to finish
METHOD
- 01Mix the flour and salt. Add the water a little at a time, bringing it together into a shaggy dough, then work in the oil.
- 02Knead for 6–8 minutes until soft and springy — it should give when you press it. Cover and rest for at least 20 minutes; this is the step that decides soft versus leathery.
- 03Divide into 10 balls. Dust and roll each into a thin round, even at the edges.
- 04Cook on a hot tawa until pale bubbles rise, flip, then move onto a low flame to puff. Stack under a cloth.
- 05Smear with ghee if you like, and serve warm.
ONE THING THAT MATTERS
Don't skip the rest. Twenty minutes lets the bran soften and the dough relax — the same flour rolled straight away will fight you and bake up tough.