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Phulka

This is a simple bread which works well with any dish and is one of my favorites. This is not something that you get in an Indian restaurant since this originates in the west coast of India (Gujarat and Maharashtra). I remember dinner where my mom would make Phulkas with a smear of ghee and I kept eating. Maybe that explains why I have trouble losing weight ;-)

Rating Region Style Allergy Diet
5 Gujarat/Maharashtra Vegan None None


Quantity Ingredient
1 cup Whole wheat flour
½ cup Water


  1. Put flour in a large bowl with half the water and mix them like you would for pizza dough. Keep adding the remaining water kneading the dough until it forms a smooth, elastic ball. Set aside for 30 minutes
  2. Knead again and divide dough into 4 to 6 equal parts.
  3. Using a rolling pin, roll the ball into a tortilla like circle using a pinch of flour on the rolling board to prevent it from sticking.
  4. Heat an ungreased pan
  5. Put the phulka on the heated pan and let it cook for about a minute. The top of the phulka should look dry and small bubble start to form. Turn and cook the other side for about 30-40 seconds until small bubbles form.
  6. Turn again and cook the first side pressed lightly with a towel. It should puff up
  7. Serve warm. If you wish, smear butter or ghee on one side.

Use whole wheat bread or a combination of whole and white (1/3 white to 2/3 whole wheat). Additionally, the rolled out phulkas will dry out if they are left to stand while cooking the others, so roll the next one while the previous one is cooking.