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Puffed Phulka or Chapati, also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in Pakistan, India, Nepal, Bangladesh, Sri Lanka, East Africa and the Caribbean.
Phulka is a Punjabi word having meaning similar as puffed. There is some difference between phulka and roti. Both are made from same dough prepared from whole wheat flour and have the same taste but method of cooking is a little different. Chapati is a thin round having 20 cm diameter made from wheat dough, and then dry-roasted on a slightly concave preheated iron griddle called tava and cooked on both sides. while, on the other hand, phulka are only partially cooked on the skillet, and then put directly on a live coal or high flame, which makes them blow up like a balloon. This way it is cooked rapidly from the inside.
Soft and Puffed Phulka
- 2 cups whole wheat flour
- ½ cup warm water or more if needed
- ⅛ tsp salt optional
- 1 tsp Oil (optional)
- Knead the dough as needed
- Divide the dough into small equal sized pieces and roll them between the palms to make lemon sized balls.
- Take one piece and make it to a smooth ball. Flatten it lightly and coat it in flour on both sides. Alternatively, you can also dust the rolling board with flour. Keep the remaining balls covered with a damp cloth while you make the phulka.
- Roll it with light hands into a thin flat circle of about 6-7 inches diameter.
- Meanwhile turn on the gas stove and put the griddle to become hot. Now start rolling them with a light hand from insideout to give a round circle. Once the skillet get hot, sprinkle a pinch of flour if it gets brown fast it means tawa is hot.
- Once the pan is hot enough then put the rolled roti on it. Place the roti gently on griddle. After 10 – 12 seconds flip it. Now cook the roti for one minute. Once you see there are brown spots on the under side, flip it over.
- When you see bubbles forming up, flip it and cook on the other side for few seconds or until you see brown spots.
- Hold roti with a tong and place it directly on the flame and turn the gas on high flame.
- The roti will start to puff. Cook the roti on direct flame for 6-7 seconds and let it puffs up completely.
- At this point, flip it and cook from the other side too.
- Avoid burning the roti and also don’t over do it as roti will not remain soft and will become crisp and hard like papads.
- Your hot phulka is ready. Remove and Brush cooked roti with ghee. Applying ghee or oil keep them soft for a long time. Rotis made with this method is ideally served hot.
- if you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. you can also wrap them up in a kitchen towel or napkin.
Make Puffed Phulka step by step
Make lemon sized balls from dough
Flatten it lightly and coat it in flour on both sides
Start rolling using rolling board and pin
Roll it with light hands into a thin flat circle of about 6-7 inches diameter.
Place the roti gently on griddle
Cook for 10 – 12 seconds
When you see bubbles forming up, flip it
Place it directly on high flame to puff. Cook the roti on direct flame for 6-7 seconds and let it puffs up completely.
Serve hot with any curry.