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countries. In the end, the whole thing will become one smooth and silky dough. My Grandma can make a soft and fluffy phulka, no matter how wet the dough. Its really easy once you grasped the method. After few seconds, you are seeing your roti has changed the colour and tiny bubbles are appeared, flip it other side. If you know some basic techniques and formula youll also have soft phulka to serve. Start with 2 or 3 rotis per day. ...

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Just have patient and try with a baby step. Its simple flatbread eaten by daily in India. Cook it on high heat for few seconds more and then turn the roti on direct flames (be careful here) using tongs. Use the refrigerated leftover dough in 24 hours maximum.

countries. In the end, the whole thing will become one smooth and silky dough. My Grandma can make a soft and fluffy phulka, no matter how wet the dough. Its really easy once you grasped the method. After few seconds, you are seeing your roti has changed the colour and tiny bubbles are appeared, flip it other side. If you know some basic techniques and formula youll also have soft phulka to serve. Start with 2 or 3 rotis per day. ...

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