Keep around 1/3 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.