Phulkas / Pulkas are nothing but Indian flat bread, which is normally dry and prepared without adding any fat.
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How to make phulka
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Expert Tips
While transferring the rotis to direct flame, make sure the flame is high. Also the side that is not cooked to golden brown should be facing down under direct flame. I am sure this will come by practise but dont worry eventhough, if it doesnt not puff up like mine, am sure the rotis will be very soft. Make sure to roll thin and evenly. It should not be too thin as transparent to other side. While kneading make sure to add correct quantity of water and knead well to form a soft pilable dough. Dont be tempted to add in more flour while rolling…as we are not adding any oil and if you add more flour while rolling the rotis will be very dry and also taste raw. Use a tong and be very careful while taking out without tearing the roti 🙂 as I personally had this problem in the earlier days while I started makig them. The size of each roti is purely your preference but make sure the roti is big enough to fit inside the flame , the sides which are not exposed will not puff up so roll it accordingly. This way you can totally cut down oil and still the chapathi stays soft for hours and best for packing too. Once the rotis are done, brush it with ghee / oil and transfer it to a hotpack and wrap it in a kitchen towel / tissue which will keep it hot and soft until serving time.
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