Phulka / Pulka

I grew up eating soft and amazing Phulkas that Ammama(Grandma) used to make - they were just perfect. Mine though not as perfect as Ammama's, its definitely very close. 

I am no expert neither do I have heat tolerance like my Grandma in making Phulkas on flame with my bare hand! 

So here's what you will need (Ingredients and rest)

Tawa

Roti Grill

Tongs

Wheat flour - 1 cup (increase or decrease as you want)

Water to Knead

Salt lil (optional)

1. Knead the flour with a pinch of salt and water into a soft dough, make sure its not sticky. Softer the dough is better the phulkas are.
2. Make small rolls of the dough - size of the dough should be real small (smaller than lime that you get in India)...am trying to think of what I can compare here with in terms of size..hmm...will update if I find any better comparison or may be a pic next time I make Phulkas.
3. Roll it in flat thin round.
4. Heat Tawa on medium high, and cook till as shown in picture below.
   
5. Now transfer it on to the roti grill which on high heat. You will see the phulka puff up, carefully turn to the other side. Enjoy the Phulkas / Pulkas!!!