How do I get khapli atta phulkas to puff up?

Knead a soft dough with about 0.75 cup warm water, roll evenly, and cook on a hot tawa before puffing directly over the flame.

Should I add ghee to phulka?

A light brush of Anveshan bilona ghee after cooking keeps the phulkas soft and adds a rich aroma without making them heavy.

How many phulkas does this make?

Using 2 cups of Anveshan khapli atta, it serves 4 with about 15 minutes each of prep and cooking.

Khapli Atta Phulka

Name: Khapli Atta Phulka
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 2 cups Khapli Atta; 2 tbsp Bilona Ghee; 0.5 tsp Salt; 0.75 cup Warm water (for kneading); 2 tbsp Dry khapli atta (for dusting)

Khapli atta phulka are everyday Indian flatbreads made by kneading khapli atta with warm water into a soft dough, rolling thin discs and puffing them over an open flame. Made with ancient emmer-grain Anveshan khapli atta, which is lower in gluten and gentler on digestion than refined wheat, they balloon up beautifully and stay soft. A light brush of Anveshan bilona ghee adds aroma, and this recipe serves 4.

Time breakdown

Prep Time15 min

Cook Time15 min

Total Time30 min

Ingredients

Salt
Warm water (for kneading)
Dry khapli atta (for dusting)

How to Make Khapli Atta Phulka

1
Combine Anveshan khapli atta and salt; add warm water gradually and knead into a smooth, soft dough.
2
Cover with a damp cloth and rest for 15 minutes so the dough relaxes.
3
Divide into 10 equal balls and roll each into a thin, even round, dusting with dry flour as needed.

Tips for the Best Khapli Atta Phulka

✓Knead the Anveshan khapli atta dough soft and let it rest 10 minutes so it rolls easily.
✓Cook on a hot tawa first, then puff directly over the flame for full balloon.

Frequently Asked Questions

More about Anveshan Cold-Pressed Khapli Atta

Duration: Best consumed within 6 months of milling.

Storage: Store airtight in a cool, dry place.

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