Phulka Indian Flat Bread
2 cups wheat flour
3/4th cup water
1 tbsp. salt
Maida for dusting
In a bowl combine wheat flour and salt well.
Mix the water, wheat flour, salt and knead well until it is soft.
Initially the dough will be little sticky but keep on kneading till it absorbs all the water. This will make softer phulkas.
If required sprinkle some wheat flour and knead it again.
Take a sealing wrap or even slightly wet cotton cloth and wrap the dough in it. Let it rest for minimum 30 minutes.
Break dough up into 10 pieces - about the size of a table-tennis ball.
Take a piece and dust it in the maida. Maida makes it easier to roll the phulka.
Roll out each ball into a 5" dia circle - sprinkle the maida as needed to ease the rolling.
Once the tava/pan is hot enough place the phulka on it.
Turnover in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface.
Cook the other side for a few more seconds.
Lift the phulka with a pair of flat tongs and roast on both sides over an open flame till it puffs up.
Remove from flame and apply some ghee on top.
If you plan to eat the phulkas later then store them in an air tight container. They will remain moist and soft.