Fulko Sindhi style is a typical melt in the mouth flatbread made with whole wheat flour . This bread is very soft ,smeared generously with ghee and you can enjoy it with any curry , daal or side dish .
Fulka or Phulka is a common name for a roti or chapati . Since these Indian chapatis fluff up , they are called Fulka / Phulka . Every state has their own version of this everyday flatbread . The dough is kneaded almost in the similar manner , but the variation lies in terms of milling the flour , then rolling and cooking these chapatis . Each region giving its own name . Some are roasted on the stove top and then directly on flame , while some are roasted only on the griddle . I will post different versions from different states , but for today I will concentrate on the Sindhi style Fulko under the theme Flatbreads and More.
For Sindhi fulkas regular wheat flour is used. The dough should be kneaded slightly soft . You bring together the basic dough . Using water make depressions with your knuckles. Cover and let the dough rest for 10 – 15 minutes . After 15 minutes , lightly grease your hands and using knuckles punch the dough and knead till soft and pliable . Once the dough is soft , keep it covered with a muslin cloth . Pinch out one large ball at a time and dusting it with flour , roll it oblong . Smear with ghee , now pinch it in the centre and sprinkle some dry flour . Fold the oblong and bring it on top of the other side to form a circle . Dust with flour and roll the chapati , a little thick than your normal chapati .
You knead a hot griddle to cook these fulkas , and once it is cooked , you bring it down on the counter and crush it lightly , apply ghee lavishly with hands , fold it into half , again apply ghee , fold it into quarter , apply ghee and now crush it again with your palms . The fulko is folded once again , now into a triangle . It takes exactly one minute to make one Fulka and it is my daughter who has timed them. My elder daughter is famous for these fulkas in her complex and is into home catering .
The Sindhi Fulko remains nice and soft even if it served after a day , provided it is well wrapped in a clean napkin . Serve these hot fulkas with kachorin ji Kadhi , Rasware Methi Aaloo or even with Sindhi pakoras .
We normally make the regular chapatis,the Punjabi or Gujrati style chapatisfor our everyday meals but I served these Sindhi style Fulkas with typical Sindhi menu for a cousin who lives in Melbourne .
1 cup whole wheat flour
Water for kneading
Take the flour in a big wide plate .
Gradually add water and bring together the dough .
Using your knuckles knead with both hands for a minute or two .
Using water make depressions with your knuckles .
Cover with a muslin cloth and let rest for 15 minutes .
Grease your hands lightly and knead the dough with both your hands until really soft and pliable .
One can use oil if the dough gets sticky .
Make 4 balls of equal size.
Heat a griddle .
Take one ball , dust it in the dry flour .
Roll the ball to a oblong of 4-5” .
Smear it with ghee and sprinkle some dry flour .
Pinch the oblong in the centre and bring the top down , press gently and you will get a flat ball .
Roll it into a disc of 8” , avoid using dry flour .
Sprinkle some ghee on the hot griddle and lightly wipe it with a kitchen towel .
Now place the fulko on the griddle .
Let cool for 15 seconds and flip , making sure the flame is on high .
Cook this side for 30 seconds , you shall see it is done in this time . The brown spots will be quite prominent .
In case you feel it has not cooked enough, cook it for another few seconds .
Flip and cook the first side for 15 seconds or till the fulko is cooked and has brown spots .
Remove from the griddle and using your hand gently press to crush the fulko . The fulko will be in a inverted posture .
Apply ghee with hand , fold the fulko into hall , apply ghee , fold in quarter and once again apply ghee .
Now gently crush the roti and refold before serving .
Make the rest of fulkas in the similar manner.