Pulkas are nothing but Indian flat bread, which is normally dry and prepared without adding any fat. Preparing soft pulkas at home is very easy if you practice. The ready made ones are loaded with preservatives and soda to make it softer.
Recipe: Pulkas (Indian flat bread made using wheat flour)
Prep & Cooking Time: 1 hour (including resting time)
Cooking Level: Beginner/Easy to Intermediary
Recipe/Post by: Viji
1 cup/200 gms Wheat Flour (Preferably Pillsbury/Chakki atta/home made atta, a fine variety of wheat flour prepared from samba wheat and ground in flour mill)
½ tsp each Salt and Sugar
50 ml Water (Approx)
2 tbsp All Purpose Flour/Maida for dusting
Preparing the Dough:
- Mix well the flour, sugar and salt.
- Start adding water till you get soft pliable dough. It should be neither loose nor stiff dough.
- Knead well for 5 minutes. It will become smooth without wrinkles on the surface.
- Rest the dough for 30 minutes. Again knead well and divide this into 4 equal sized balls.
Rolling the Rotis:
- Use all purpose flour/maida for dusting. Roll it into medium sized rotis. It should be neither thin nor thick and must be even from the center to the edge. No folding or hole inside. It will not rise then.
Cooking the Rotis:
- Keep the skillet on the stove on medium heat.
- Put the roti in the center. Let it cook for few seconds. Small bubbles will appear on top.
- Once it is half done, turn it to other side. Let it cook for 1-2 minutes.
- Then remove the skillet and show the ½ cooked portion directly on the flame. It will rise like Poori. The heat must be even and medium through out the process. Remove it from the fire.
- Till you serve, keep it in the aluminum foil and close it. Or else use kitchen towel. It is so soft till the next day. These soft Pulkas are ideal for travels.
- Serve with any side dish of your choice or else role it with fresh lettuce and dry curries.
- Too get round shape, when you shape the dough into balls, make sure they don’t have any cracks. Start rolling evenly without giving much pressure. Turn it often. Feel the surface with your palm to make sure they are even. While rolling, enlarge it gently and evenly on all sides.
- If you prepare in bulk, it is always advisable, to do the rolling and cooking side by side or else don't allow it to dry.
- No need to add oil at all. You will get soft and spongy pulkas by this method. If you still prefer drizzle ghee or butter on top of it after cooking.
- Adding sugar will give soft pulkas.
- For those who don’t have gas stoves, this can be done with bread toaster. Make small rounds and cook till 50% on skillet. Then slide them in the bread toaster at medium heat. They will puff and remove them. But you can’t make big sized pulkas by this method.