Gluten-Free Phulka
Delight in the wholesome goodness of homemade Gluten-Free Phulka, a soft, pillowy Indian flatbread that’s perfect for pairing with curries, dals, or stir-fried veggies. This recipe swaps traditional wheat flour for a gluten-free all-purpose flour blend, making it a fantastic choice for those with dietary restrictions. Crafted with just a few simple ingredients—flour, warm water, olive oil, and an optional touch of ghee—this easy-to-follow recipe ensures fluffy, tender phulkas that puff beautifully every time. Whether you’re serving them fresh off the skillet or brushing them with ghee for extra richness, these gluten-free flatbreads are sure to become a staple at your table. Quick to make and naturally versatile, these phulkas are both a gluten-free essential and a celebration of authentic Indian flavors.
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Warm water
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 2 tablespoons Ghee or clarified butter (optional)
Directions
Step 1
In a large mixing bowl, combine the gluten-free all-purpose flour and salt. Stir well to ensure the salt is evenly distributed throughout the flour.
Step 2
Add the olive oil to the flour mixture. Mix gently using your fingers to incorporate the oil into the flour, creating a crumbly texture.
Step 3
Gradually add warm water to the flour mixture, about a quarter cup at a time. Mix the dough using your hand or a spoon until it forms a smooth, pliable dough. You may not need to use the entire cup of water, so add it slowly to avoid making the dough too sticky.
Step 4
Cover the dough with a damp cloth or plastic wrap and let it rest for about 10 minutes. This helps the dough relax and makes it easier to roll out.
Step 5
After resting, divide the dough into 12 equal portions and shape them into small balls by rolling them between your palms.
Step 6
On a flat, clean surface, dust lightly with gluten-free flour to prevent sticking. Take one dough ball and flatten it slightly with your palms.
Step 7
Using a rolling pin, roll each ball into a thin, round circle about 6 inches in diameter. Try to maintain an even thickness throughout the circle to ensure even cooking.
Step 8
Heat a non-stick skillet or a tawa over medium heat. Once hot, place the rolled dough on the hot skillet.
Step 9
Cook the phulka for about 30 seconds until small bubbles form on the surface.
Step 10
Flip the phulka using tongs or a spatula, and cook the other side for another 30 seconds.
Step 11
For a perfectly puffed phulka, remove the skillet from the direct flame and place the phulka directly onto the flame using tongs. It should puff up in a few seconds. Flip it once to cook evenly on both sides.
Step 12
Remove from the flame and repeat the process with the remaining dough balls. Stack the cooked phulkas in a clean kitchen towel to keep them warm.
Step 13
If desired, brush each phulka with ghee before serving to add a rich flavor. Serve hot with your favorite curry or vegetable dish.
Nutrition Facts
| Serving size | 525.4 grams (525.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1260 |
| Total Fat 45.30g | 58% |
| Saturated Fat 20.30g | 102% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 73mg | 24% |
| Sodium 1185mg | 52% |
| Total Carbohydrate 211.20g | 77% |
| Dietary Fiber 5.80g | 21% |
| Total Sugars 0.70g | |
| Protein 5.80g | 12% |
| Vitamin D 0IU | 0% |
| Calcium 24mg | 2% |
| Iron 2mg | 8% |
| Potassium 0mg | 0% |
Source of Calories