Cooking Time: 30 min
Yields: 15 to 18
- Whole wheat flour / Aata - 2.5 cups
- Hot milk - 1/2 cup
- Hot water - 1.25 cups
- Salt - 1 tsp
- Oil - 1 tbsp
- Rolling board
- Rolling pin
- Dosa tawa / Iron griddle
- Dosa turner / Roti press
To prepare the dough
- Mix together wheat flour and salt in a large mixing bowl.
- Initially add hot milk little by little & combine with the back portion (handle) of a ladle.
- Now add hot water little by little & combine again with the back portion (handle) of a ladle until no dry flour is left out; the mixture appears crumbled.
- Set the crumbled mixture aside for 2 min JUST to become just hot (not warm) enough to handle; knead to a soft, pliable dough; the dough appears to be little coarse in texture.
- Finally take a tablespoon of oil in your palm, pour on the dough & knead once again; now the dough appears to be soft & smooth.
- Leave the dough undisturbed for 10 min covered with a lid/damp cloth.
- Pinch off the dough in to small lemon sized balls; set aside.
- Using a rolling pin, roll out the balls in to circles of 6 inches diameter of EVEN thickness.
- Repeat the same method to roll out the rest of the dough.
- Heat an iron griddle on medium flame in the small burner for 3 min.
- Place the rolled out dough on the iron griddle.
- Cook for about 45 seconds until white spots begin to appear, now flip using a pair of tongs & cook again for 45 seconds.
- Remove griddle form heat, increase gas flame to high in the small burner and place the phulka over direct flame.
- The phulka puffs up as dark spots begin to appear; flip & cook the other side similarly.
- Remove form heat on to a casserole; smear ghee/oil on top & close with lid.
- Repeat the same method to prepare rest of the phulkas.
- Stack up the phulkas in a casserole one above the other and close with the lid so that they remain soft & spongy for long duration.
- Serve hot with Bhagara Baingan or any other dry curry/gravy of your choice.