INDIAN FLAT BREAD PHULKA-
Phulka-Indian flatbread, This is what we will make today.
Phulka is the staple North Indian dish, which is made daily for lunch and dinner along with other dishes. It is made with whole wheat flour with some salt and water, by kneading, rolling, and then roasting on the tawa and flame
INDIAN FLATBREADS; PHULKA, ROTI, AND chapati
All three are made out of common ingredients ie; wheat flour, salt, and water, but the roasting style.is different for all three, which gives different looks, tastes,s, and softness.
The kneading method of the flour is also the same.
INGREDIENTS NEEDED FOR PHULKA
Table of Contents
- Wheat flour -1 cup(1/2 cup of dry wheat flour for rolling purposes)
- Table salt-1/2 teaspoon
- Water-1/2 cup or as required for kneading
These ingredients are the same for all; Phulka Roti and Chapathi.
KNEADING THE DOUGH FOR PHULKA
- This is a very important procedure as the final product fully depends on how you do this.
- Take a mixing bowl or a big plate. Sieve the flour.
- Add salt and mix nicely.
- Now start adding water and simultaneously mix with the flour to make a normal dough. It should be neither too soft nor too hard. (it becomes loose when we keep it for rest)
- Spread the dough on a plate and press with your fingers, now add little water to it and keep covered for about 15 minutes.
- Now again knead it for about 1 minute. This process makes the dough non-sticky, smooth and soft.
METHOD OF ROLLING PHULKA
- Now take dry wheat flour and keep it ready.
- Make a small ball of dough(a big lemon size ball).
- Dust it with dry flour.
- Flatten it and start rolling evenly on the rolling board with the help of a rolling pin.
- Sprinkle dry flour whenever needed.
- Roll from the left to right direction with light pressure so that the Phulka starts rotating. This process gives evenness, due to which Phulka puffs like a balloon.
METHOD OF ROASTING PHULKA
- After rolling put it in a hot pan. Heat should be medium.
- After 10-15 seconds flip the Phulka.
- Now on the full flame(on gas)put the reverse side of Phulka. It puffs.
- Turn the other side also with the help of tongs(chimta)
.Phulka is ready to serve. Smear some ghee on it to double the taste.
NOTE;
- Roll Phulka evenly otherwise it doesn’t puff properly.
- Keep the flame low while roasting Phulka on the pan and high when on the direct stove.
- Do not overcook the Phulka on Tawa, if done will not puff properly.
- It should be stored in a casserole, with a soft cloth or a steel rack on the bottom so that it remains soft and hot till served and will not become soggy.
SEE MY UPCOMING POSTS FOR, ROTI AND CHAPATHI. https://padmas-navaruchi.in/2020/06/indian-flat-bread-chapathi/
