phulkas

Phulkas are unleavened, soft flatbreads made from whole-wheat flour and are a common staple in Indian cuisine, especially in North Indian and Gujarati households. They are distinguished by their tendency to puff up when cooked, yielding a light, pliable bread that is often served warm with ghee.

Preparation typically starts with a simple dough of whole-wheat flour, water, and a pinch of salt. The dough is kneaded to an elastic consistency, rested briefly, and then divided into small balls. Each ball is rolled into a thin disc. The discs are cooked on a hot griddle (tawa) until the underside shows pale spots, flipped to cook the other side, and sometimes finished directly on an open flame to encourage puffing. Some cooks brush phulkas with a little ghee after cooking. The breads are usually kept warm in a cloth or container and eaten fresh.

Variations and regional usage: the term phulka is common in Maharashtra and Gujarat, as well as parts of northern India. In some regions they are called roti or chapati, with differences in thickness and puffing. Practical adjustments include adding a small amount of oil to the dough for extra pliability or finishing on the flame to achieve the puff.

Serving and nutrition: phulkas are typically paired with dals, vegetables, curries, or chutneys. Made from whole-wheat flour, they provide a source of carbohydrates and fiber and are valued for their simplicity and quick preparation.

Overall, phulkas represent a traditional, everyday bread that emphasizes soft texture and light puffing, served as a versatile accompaniment to varied Indian dishes.