Phulka Roti

The perfect Phulka is a wonder that puts me in awe each time Amma/I make one. 

Its very true that the emotions of the person making a meal gets reflected as an added flavour to the preparation. That's why even if 2 people make the same item, with exactly same resources provided to them including the recipes, there definetly will be a difference due to this special element - Our Emotions! Always a positive happy state while preparing Annam|Meals for our family and friends is a sure shot way of giving them 100% shudh love and affection!

Ingredients:
1 cup Whole Wheat Atta | Flour
1/2 cup Water (sometimes less than that)
1/2 tsp Oil
1/ tsp Ajwain | Carom Seeds (optional)
As required Ghee | Clarified Butter (optional)
To taste Salt

Method:

• In a mixing bowl, add half of the water and salt. 
• Add the whole wheat flour and ajwain to the water. Adding ajwain is optional -  since we love its taste we incorporate a pinch of it.
• Knead well for about 5 minutes to make a soft dough adding water, little by little, as required.
• Add the oil and knead the dough again for 2 to 3 minutes.
• Cover and keep for about 10 minutes.
• After 10 minutes, make 7 portions of the dough.
• Take one portion and roll them between your palms to make a ball.
• Flatten this ball and sprinkle some wheat flour on its surface.
• Keep the roti tava on the gas on a high flame.
• As the tava gets hot, simultaneously, start rolling the ball with a rolling pin into a circle of about 6 inches diameter.
• The tawa should be hot for making rotis, else the rotis will turn hard.
• Place the rolled roti on the tava and as that side gets about half cooked, flip it to the other side.
• Once the second side begins to get some light brown spots or as the roti begins to puff on the tava, gently with the help of tongs remove the roti from the tava with one hand while removing the tawa with the other, and place the roti holding the tongs directly on the flame - the first side should be placed facing the flame.
• The roti will begin to puff. Gently turn it to the other side so that the entire roti puffs up.
• Take care that the roti does not get burnt.
• Place the Phulka Roti in a hot pack | casserole and if you wish you may smear it with a bit of ghee.
• Make the remaining Phulka Rotis.
• Serve hot with any Dal | Dry Sabzi | Veg Gravy.

Amma normally smears the top side of the phulka with ghee when she makes it for my nephew. We prefer it khasta..sans ghee.

This is very simple..but an art which with experience we can master. Hope you enjoy making wonderful soft Phulkas!

We have used:
1. Aashirwaad Select Whole Wheat Atta
2. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.