There is something interesting about this Indian flatbread Pulka and some call it Phulka. It is really soft in texture and takes less time to prepare, it is healthier for you, tastes great especially with gravies, and puffs up really nicely without adding yeast or baking powder.
Don't be discouraged Pulka requires little practice.
I have to be honest here, making Pulka was not a joke the first time I attempted to prepare some. I ended up having some burnt pulkas and other didn’t rise. If this is your first time to making roti or pulka, please be patient and don’t be discouraged. You may need to practice for few times, but then you will master it and making it will be a joy, I promise.
You also have to be extra careful because you are working with an open flame, and that’s why you will need tongs that can stand the heat of the flame. I use Stainless Steel Wire Rack with a handle to make my pulka. Place it on the open fire and place your pulka on it to continue cooking and it will puff just like when place on direct open flame.
For good pulka, you need good atta so make sure that you pay your nearest Indian store a visit and buy some. To add more flavor to your bread, you can brush it with some Ghee.
Making Pulka Bread.
Follow the instructions below and I’m sure that you’ll make a soft and delicious pulka each and every time.
- 2 cups Wheat flour atta
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 ½ tablespoon oil
- 1 ¼ cup warm water
- Keep around ⅓ cup flour (atta in a plate to help in rolling out)
- In a bowl, add the flour, salt, sugar, and oil, rub the ingredients together for at least a minute.
- Add water gradually and knead until you get a smooth not sticky dough. Knead for 5 minutes more.
- Place the dough in a bowl and cover. Leave it at room temperature for at least 20 minutes.
- Knead the dough for few seconds, you will notice that the dough is much softer in texture now.
- Make 6 equal balls from the dough. If you are new to kneading and rolling out, and these happened to be your first Pulkas, then it’s better to keep the balls small in size and instead of 6 make around 8 equal balls to have more control when rolling the dough out.
- Take one ball and dip it in flour, make sure the flour covers all sides of the ball.
- Place the ball on working surface and flatten gently with your hand.
- Roll the ball using a rolling pin starting from the middle to the edges. Try to maintain the round shape, dust with flour whenever needed.
- Heat the skillet on medium-high heat which is number 4 in some stoves. Place the rolled dough on the skillet, wait for 10 seconds then flip the dough.
- Cook the dough until the bottom side gets light brown patches. Remove the bread from the skillet and place the half cooked side of the bread on the high open flame. Use tongs for this step and the next.
- The bread will puff up. Remove from flame and place in airtight container or on a plate but cover with a cloth to keep it moist.
- Please be careful when using an open flame.