Whole Wheat Flour Phulka
Phulka, no meal is complete without this.They are first cooked on a dry hot griddle, and then held directly over a flame where they “puff” with steam to the point of bursting.
Combine flour,salt and oil together in a bowl and knead into a soft.Keep aside for 10 minutes.
Divide dough into 6 equal portions and roll out one portion into circle, using a little flour for rolling.
Cook on a hot griddle on a slow flame till light brown spots appear on both sides.
Lift phulka with flat tongs and roast on both sides over an open flame till it puffs up.
Apply some ghee over it evenly.
Serve hot with any curry