Ingredients:
2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement
Water as per requirement
How to cook:
Knead soft dough with above ingredients.
Leave it for atleast 30 minutes.
Break off to a table tennis - ball sized (even smaller) bit of dough.
Roll with help of dry flour to a thin round.
Roll as thin as possible.
Heat tawa and place phulka on it.
When dry on one side, turn it.
When brown spots appear on second side, turn again.
Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
Make as crisp as desired.
Knead soft dough with above ingredients.
Leave it for atleast 30 minutes.
Break off to a table tennis - ball sized (even smaller) bit of dough.
Roll with help of dry flour to a thin round.
Roll as thin as possible.
Heat tawa and place phulka on it.
When dry on one side, turn it.
When brown spots appear on second side, turn again.
Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
Make as crisp as desired.
![Reblog this post [with Zemanta]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vPUspnK2PPHHWbVXUgFj3wCk1mcoo8R299It6mnCsZtKZBrQYrxeZVGbgH5muohAB1682C1E9RjR3lePuV_qszS-F22CBY_QfEo_JTHWALAkDP4WVN3--Neo1bnD7OJmSCqj9hg4s41oaye5YKUuoZ=s0-d)
