Phulka

Phulka No. of Portions 12no.

Ingredients QTY Unit
Whole wheat flour 400 Gm
Salt To taste
Fat 35 Gm
Pure ghee To smear




Pre-preparations:
1. Sieve wheat flour; keep 50 gm aside for dusting.
2. Make medium soft dough with the remaining wheat flour, salt, melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.

Method:
3. Divide the dough into 12 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
4. Place on hot griddle. Bake / cook lightly. Cook the second side completely.
Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs].
5. Remove and smear pure ghee when hot. Serve immediately.

Standard:
6” diameter, roundels of wheat flour, dry baked (broiled) on griddle to a golden brown colour and then puffed up on direct flame/live coal. Served hot with ghee smeared on it.

To serve:
Serve immediately with ghee smeared over it. Usually eaten with Indian main courses and dal preparations.