15/01/2021
GUJARATI PHULKA ( PUFFED INDIA BREAD)
(Something I took years for perfection)............
Gujarati Phulka's are thin, softer and smaller bread compared to Punjabi Roti's.
FUN FATS:- If you are Punjabi like me you will at least consume four and might feel shy to ask for the fifth one :)
To begin with, bring all the ingredients together to make the dough.
1. In a bowl combine stone ground flour (preferably from your local chakkiwala), 1/4 tablespoon of salt (optional) & add little Lukewarm water at a time to make dough.
2. Add a teaspoon of Ghee/Clarified butter to coat the dough and knead for a few more minutes until the texture is satisfying as per your mother in law ;).
3. Set the dough aside for 15-20 minutes. Knead once again and divide the dough into 10 portions.
4. Preheat the iron skillet on medium high heat. Roll the portions of Phulka's (roti) dough into balls; flatten these balls with the palm.
5. Take a portion of the Phulka's dough and roll out into thin circles of the size you want, normally Phulka's are little bigger than Puri's. As you roll them out, you can keep tossing the dough in dry flour while rolling this will prevent it from getting sticky when rolling them out.
** Cover rest of the dough with kitchen towel to prevent it from drying.
6. Cooking Phulka (Roti) on Gas Burner
Place rolled dough on the hot skillet. In a few seconds you will notice that small air pockets on the surface. At this point flip the rolled dough to the other side on the skillet.
After a few seconds turn the flame to high; using tongs take the rolled Phulka off the skillet and place it directly on the flame. It should balloon into a spherical shape and puff up.
Remove the Phulka from heat, place it on a flat plate, optionally spread little ghee on the side facing up.
Continue the same process for the remaining portions of the rolled dough and keep stacking them one over the other.
OR
On an electric stove cook the first side pressing lightly with a napkin. The rolled out phulka dough should begin to start puffing out.
Flip and cook the other side for a few more seconds.
Serve the Phulka (Roti/ Chapati) with any Indian Gravies for a lunch or dinner.
Give yourself time if you are new to bread making. Its okay to have few maps rolled out in the beginning.
Even if yours does not puff the first time or the times after, they are perfectly cooked and are edible.
**Gujarati's use thinner rolling pins but i prefer the ticker one.
