Ghee-laden Phulka recipe with step-wise pictures. Comforting, delicious and healthy ghee phulka recipe – Indian puffed bread made with whole wheat flour.
Course: Main Course
Cuisine: North Indian
Keyword: Indian Bread
Calories per Serving: 90kcal
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
2cupsWhole Wheat Flour/Atta
Salt as needed
Water as needed
Ghee/Oil as needed
In a mixing bowl add whole wheat flour, salt as needed. Mix well. Add water little by little and knead it into a soft pliable dough. Knead the dough with the palm of your hand for 5-6 mins gently until it is soft. Add a few drops of oil on top and let it rest covered for 5-15 mins.
Divide the dough into small balls, equally sized. Roll the balls of dough between your palms to make it even and smooth.
Take a ball of dough, dust it in whole wheat flour and roll it into disc of ~10cm diameter and it should be about 1mm in thickness. Dust with flour if it sticks to the rolling pin. Repeat this with rest of the dough, keeping each rolled out fulka on a newspaper or plate, not sticking with each other.
Meanwhile heat a tawa on medium flame. Once hot, put a rolled out fulka. Cook for 10 secs and then flip.
Cook the other side for not more than 10 secs and flip again.
Now using tongs, lift the half-cooked fulka and put it directly on flame. You can have two burners going on or you can lift off the tawa with one hand and handle the fulka with the other hand (like I did)
In next 30-40 secs, the fulka will puff up to its fullest. Carefully lift and flip it, cooking the other side for 10 secs.
Place it back on the tawa or a plate, spread homemade ghee or oil. Repeat this with rest of the rolled out fulkas and stack the cooked ones on top of the other. Place them between tissue papers/cotton cloth in a box or hotpack to retain freshness and softness for many hours after making.