Ingredients
Units
Scale
- 1 1/2 cups spelt flour + extra for countertops
- 1/4 tsp salt
- roughly 3/4 cup water
Instructions
- Whisk the salt into the flour, then add 2/3 cup of the water. Being to mix the dough together, adding more of the water as needed.
- Knead the dough until very smooth, and not at all sticky. It will be quite firm.
- Let the dough rest, covered, for 30 minutes (or longer in the refrigerator).
- When you're ready to cook them, cut the dough into golfball-sized pieces (or slightly smaller, depending on your pan). Roll a piece into a ball before using a rolling pin to roll into a very thin circle. It should be about the thickness of a store-bought tortilla, and evenly rolled.
- Heat a large skillet over medium heat. Add the rolled-out dough and cook until small bubbles appear on the top. Flip, and cook until the underside is slightly browned.
- Next, take the phulka out of the pan and flip it, so the bubbled side is down, onto your gas burner. Let it sit, and watch it puff up! When it has fully puffed, remove and set aside.
- Repeat with remaining dough.
- You may brush the pieces with butter or ghee, if you want.
Notes
If you need help on the method here, check out this post with great instructions.