Cooking Tips for Phulkas

As you attempt to cook this wheat phulka, it is natural to come across some hurdles. Face them head-on with these cooking tips:

1. It is common practice to knead the dough well; this allows for softer phulkas.

2. Similar to the above, do not skip proofing the dough. This resting period helps make the phulka roti smooth enough to roll.

3. Make sure you cook the rolled-out dough on a medium heated pan for a little while and quickly switch to the open flame. Overcooking the phulka on the tawa will turn them flat and crispy.

4. If your phulkas are not puffing completely, there are three things you can do to correct it. One, check for the consistency of the dough, second, ensure that the rolled dough is even. The third is to look out for uneven heat distribution on the tawa.

5. For individuals who need a little twist on their daily roti phulkas, you may try adding either ajwain (carom seeds) or methi (fenugreek leaves) to the phulka flour. 

While switching between a pan and an open flame may seem a little daunting at first, with practice and a love for a soft phulka, you may skillfully master it. On days when the family needs a little variation from their rotis, phulkas can be an airy solution to your meals. So, grab your whole wheat flour and give this recipe a try!

Discover More from Aashirvaad

MP Atta|Iodized Salt|Shakarpara|Foxtail Millets|Four Fold Wrap