Kneading Roti Dough

• Take whole wheat flour (atta) in a bowl. Sift the flour with salt if you have flour which has a lot of bran. Add a bit of water, oil or ghee and start mixing.
• Adding water to the dough in parts, begin to knead the dough. 
• Continue to knead the dough. Keep on adding water as required.
• Knead the dough till it becomes pliable, smooth and soft. The final dough consistency should not be very sticky or loose or hard.
• Now make small to medium balls of the dough. Roll the balls in the palms of your hands to smoothen it.
• Flatten the ball. Sprinkle some whole wheat flour to the dough ball. Alternatively, you can also dust the rolling board with flour.

Making Phulka

• Turn on the gas stove and put the tawa to make it hot.
• While tawa is getting hot, start rolling the dough ball into a flat round circle.
• Once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.
• First cook one side. It should be less than half cooked or about one-fourth cooked.
• Turn and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible.
• Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff.
• Turn and keep the other side on fire. The roti will puff more. Avoid burning the rotis and also don’t overdo it as roti will not be soft and will become crisp and hard like papadums.
• Remove and apply ghee or oil on the phulka. Applying ghee or oil keep them soft for a long time. Phulka made with this method is ideally served hot.