Roti Phulka

🔥 Prep

• Measure out 250 g of whole wheat flour and place it in a large mixing bowl.
• Add 0.5 tsp of salt to the flour and mix evenly.
• Warm 120 ml of water to a lukewarm temperature (about 40 °C) and have it ready for incorporation.

🔥 Cook

• 1. Combine the flour and salt, then gradually add the warm water while stirring to form a shaggy dough.
• 2. Knead the dough for 2 minutes until it becomes smooth, soft, and elastic.
• 3. Cover the dough with a damp cloth and let it rest for 15 minutes to relax the gluten.
• 4. Divide the rested dough into 8 equal portions and roll each portion into a smooth ball.
• 5. Heat a tawa or flat skillet over medium-high heat until hot (a few drops of water should sizzle and evaporate).
• 6. On a lightly floured surface, roll each dough ball into a thin circle approximately 6 inches in diameter.
• 7. Place the rolled roti onto the hot tawa and cook for 30 seconds until tiny bubbles appear on the surface.
• 8. Flip the roti and cook the other side for 30 seconds until light brown spots develop.
• 9. Using tongs, transfer the roti directly over an open flame (or press gently with a clean kitchen towel) and cook for 10‑15 seconds until it puffs up and balloons.
• 10. Remove the puffed roti from the flame, optionally brush lightly with ghee or butter, and keep warm while repeating steps 6‑9 for the remaining dough balls.

🔥 Serve

• Serve the rotis hot, stacked in a clean cloth or insulated container to retain softness.
• Pair with North Indian dal (such as dal tadka or dal makhani), vegetable curries, or paneer dishes.
• Accompany with a side of plain yogurt, raita, or Indian pickle (achar) for added flavor.
• Optionally drizzle a little melted ghee over the top just before serving for extra richness.