Phulkas also known as Roti or Chapati in some regions are a whole wheat soft and thin puffed flat bread. The phulka is a daily bread for many regional Indian cuisines. It is not only rich in the nutrients and fibers, that whole wheat brings along with it, but also low in fat and very light on the stomach. Whole Wheat Flour, Salt, Oil, Ghee 1 cup Whole Wheat Flour 1/2 teaspoon Salt , optional 1 teaspoon Oil Ghee , for serving 10 30 To begin making the Phulka (roti/ chapati) recipe, first bring all the ingredients together and we will make the dough.In a large bowl combine the flour and salt; add a little water at a time to make firm dough. Add a teaspoon of oil to coat the dough and knead for a few more minutes until smooth.Set the dough aside to rest covered for 15 minutes. Knead once again and divide the dough into 8 portions.Preheat the iron skillet on medium high heat. Roll the portions of phulka (roti) dough into balls; flatten these balls with the palm of your hand.Take a portion of the phulka dough, toss it on the flour and roll out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour while rolling; this will prevent it from getting sticky when rolling them out.Cook the rolled dough as indicated in the steps below. Continue the process of rolling with the remaining portions of the dough.Tip: It is a good idea to roll out a batch of dough so it gets easier to cook the entire batch. Although Gujarati ladies are very quick in rolling and cooking them simultaneously; this comes with practice of rolling and understanding the heat of your skillet.