Phulka / Chapati — Tawa and Direct Flame Puffing (फुलका / चपाती)

Combine the whole-wheat flour and salt in a wide bowl, then add the water gradually, working the dough until it is soft and pliable at 60% hydration or above. Knead for 8–10 minutes until the surface is smooth and slightly tacky — a well-developed dough stretches without tearing, which means steam will be held evenly inside the bread rather than escaping through weak spots. Cover and rest for a minimum of 30 minutes; the dough is ready when it yields easily to a finger pressed into its surface and springs back slowly, telling you the gluten has relaxed enough to roll paper-thin without shrinking back.

Divide the dough into even portions of approximately 25–30 g each, so every phulka spends the same time on the heat and inflates to the same size. On a lightly floured surface, roll each portion from the centre outward, rotating the disc with each pass and applying even, light pressure throughout, because any thick patch at the centre or edge will anchor the surface and prevent the bread from ballooning into a full, round sphere. The finished disc should be uniformly thin — approximately 2 mm — and when held to the light it should show consistent translucency across its entire surface.

Heat a tawa or flat cast-iron griddle over medium heat until a pinch of flour dropped onto the surface colours within 3 seconds. Place the rolled disc on the tawa and cook the first side for approximately 30 seconds, until small bubbles begin to form and the surface loses its raw sheen — this partial cooking sets the structure just enough so the bread holds its shape when it meets the flame. Flip and cook the second side for 15 seconds only; the underside should show faint dry patches but no browning, because a side that has coloured too deeply will not yield to the steam that must push through it.

Using tongs, transfer the phulka directly onto a low-to-medium gas flame and leave it for 5–8 seconds, turning once, so the trapped moisture flashes to steam all at once and lifts the entire surface into a fully round balloon rather than inflating unevenly in patches. Remove immediately once the bread has puffed; any charring beyond faint surface speckling is a sign the flame is too high or the bread has been left a moment too long.

Apply the ghee or butter to the surface of the phulka immediately on removal from the flame, so the fat melts into the bread while it is still steaming hot and softens the crust rather than sitting on top of it. Stack the finished phulkas and cover with a clean cloth while the remainder are cooked, keeping them supple and warm.