Gluten-Free Phulka
Delight in the warm, soft goodness of Gluten-Free Phulka, a healthier twist on the traditional Indian flatbread that's perfect for those avoiding gluten. Made with gluten-free all-purpose flour and olive oil, this recipe ensures a light and pliable dough that's easy to roll and cook. The phulkas puff beautifully on a direct flame, creating a tender texture that's perfect for scooping up curries or savory sides. Quick to prepare in just 35 minutes, these flatbreads can be brushed with ghee for a touch of indulgence, making them a versatile addition to your gluten-free meal planning. Enjoy them fresh and warm to complement any Indian-inspired feast!
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Recipe Information
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)
Instructions
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.
Add the olive oil to the flour mixture. Mix gently using your fingers to incorporate the oil into the flour, creating a crumbly texture.
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.
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.
After resting, divide the dough into 12 equal portions and shape them into small balls by rolling them between your palms.
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.
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.
Heat a non-stick skillet or a tawa over medium heat. Once hot, place the rolled dough on the hot skillet.
Cook the phulka for about 30 seconds until small bubbles form on the surface.
Flip the phulka using tongs or a spatula, and cook the other side for another 30 seconds.
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.
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.
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
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 0.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
