Whole Wheat Phulka, is not only just found in Indian cuisine, but can be found in other Asian and Middle Eastern cuisines by different names. They can be paired with any subzis to make a full meal. Chapathi and Pulka is highly interchanged, but I have to mention that Chapathi is pan-cooked whereas Phulka is cooked directly on a flame. This cooking technique gives it a smoky and slightly charred flavor which is what distinguishes it from the other similar kind of flatbread. The Pulkas can be loosely called roti as well and it is one of the very common dinner items that I make at home. The Whole Wheat Phulka needs just a handful of ingredients and is very simple to make. It can be served with a variety of side dishes like Methi Dal, Paneer Do Pyaza. It also works well with just some spicy achaar (pickle) and yogurt. Talking about the ingredients, I have to mention that for the past couple of years, I have been adding flax meal to my Whole Wheat Phulka dough. This is one of the best vehicles to include flax meal which makes it even healthier. It is totally optional and is not used traditionally. I cooked the Phulkas directly on the flame and also by using the wire grill. I find using the wire grill easier as the pulkas can be flipped easily. If directly cooking on the flame, we have to use tongs to flip it, that at times tears the phulka and the steam that it releases can be quite hurtful, and also the puffiness of the phulka goes off. On the wire grill, I flip it with a swift motion and it works great. It does take a little bit of practice, but trust me, it makes you feel like a professional chef in the kitchen. My husband has become a pro at this and he flips it when I am rolling the dough. Preparation time - 15 minutes plus about 30 minutes of resting timeCooking time - 30 minutesDifficulty level - Easy
Ingredients to make Whole Wheat Phulka - Makes 12
Whole wheat flour / Aata - 2 ½ cups Salt - 1 tsp Oil - 1 TBSP Flax meal - 2 tablespoon (optional) Warm water - as needed to make the dough
Procedure to make Pulka -
In a wide bowl, add the wheat flour, salt, and flax meal (if using) and mix them.
Slowly add warm water to the flour mixture and start forming a dough.
Add the oil towards the end and knead the dough until it is soft and smooth. I usually knead it for about 5 minutes. The dough should not be too soft or too stiff.
Cover the dough and let it rest for at least 30 minutes. You can let it rest for longer than 30 minutes. I usually let it rest for a couple of hours but at least 30 minutes is preferable.
Heat a pan or a griddle on medium-high heat.
Divide the dough into 12 equal-sized balls.
Dust a dough ball with sufficient flour and start rolling it using a rolling pin. Keep the thickness of the dough as evenly as possible.
Repeat the same with the rest of the dough balls. I usually roll a couple and then start cooking them on the side. If you are a beginner, roll a few and then cook them.
Place the rolled dough on the hot pan and let it cook for a minute or so until bubbles appear. Flip it on the other side and let it stay on the pan for about 30 seconds.
Now transfer this directly onto the flame or on a steel wire grill placed over the flame (like the one I am using).
Let the phulkas puff up and then flip it once and let it cook on the other side as well. This does not take long at all and is done within a few seconds.
Remove the phulka from the flame and keep it warm in between kitchen cloth or in a covered container.
Smear a little bit of fresh ghee when warm and serve.
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