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Table Indienne
Phulka (Roti)
Phulka is a yeast-free whole-wheat flatbread that puffs up from steam. It's the perfect everyday accompaniment to replace bread at a spicy meal.
30 min
Preparation
15 min
Cooking
20 min
Rest
10
Servings
Easy
Difficulty
Ingredients
- Whole wheat flour T110 or T150: 250g
- Hot water: about 150-180ml
- Salt: a pinch
- Melted butter or Ghee: for finishing
Instructions
-
1
Kneading: in a bowl, mix the flour and salt. Add warm water gradually. Knead for 5 to 7 minutes until you get a soft, smooth, non-sticky dough.
-
2
Resting: cover the dough with a damp cloth and let rest 20 minutes. This is the secret to a tender bread.
-
3
Rolling: divide the dough into golf-ball-sized pieces. On a floured surface, roll each ball with a rolling pin into a thin, even disc (about 15 cm diameter).
-
4
Cooking: heat a pan (no oil) over medium-high heat. Place the dough disc. As soon as tiny bubbles appear on the surface, flip it. Cook the second side until brown spots appear.
-
5
The "puff": on a gas stove, place the bread directly over the flame for a few seconds using tongs — it will balloon up! On an electric hob, gently press the edges with a clean cloth to trap the steam inside.
Tips
Brush immediately with butter to keep the bread soft. Serve very hot with a Dhal (lentil curry) or a saucy dish. You can add a touch of spelt flour for a slightly more rustic taste. Mind the open flame — fire hazard. For beginners, the bread may not puff the first time: patience and practice are key.
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