Thursday, January 15, 2015

Palak Phulka (Spinach Flatbread)

Phulka is an unleavened flatbread. The rolled dough is partly cooked on a skillet and then put directly on a high flame, which makes them blow up like a balloon. It is very commonly prepared in northern parts of India. Being a South Indian, rice is our staple. But for health reasons, I make this flatbread every night. To make it even more healthier I sometimes add spinach puree. It looks good and makes it easier for a person like me who doesn't like spinach. Do try making this and enjoy!

  • Spinach (Palak), tightly packed - 1 cup
  • Wheat flour - 1 cup
  • Flaxseed powder - 1 tsp (optional)
  • Oil - 1/2 tsp
  • Salt - To taste (I didn't add)


Heat 1/4 cup of water. Once hot add in the washed spinach leaves. Once it wilts, turn off the heat. Allow it to cool.

Once it cools, transfer the leaves (leaving behind the water) to a blender and make a fine paste.

Now in a mixing bowl, add flour, oil, flax seed powder, palak puree, salt. 

Mix gently and work in so as to get a soft, non-sticky dough. Add water, if required. Once done, add few drops of oil on the dough and spread it so that it forms a coating and prevents it from drying. Let the dough rest for 10- 15 minutes.

Then divide the dough into six equal portions.

Dip one of the dough ball in dry flour and start rolling it into a circle of diameter 6-7 inches.
Roll rest of the dough balls. 

Then place one of the rolled flatbread on a preheated skillet. 

Once it is slightly starts getting light brown spots, flip it to repeat on the other side.

Then transfer it on direct flame using tongs, until it puffs up.

Once done transfer to a closed container lined with paper towel or kitchen towel.

Continue with the rest of them.
Palak Phulka is ready!!

Serve it with any curry of your choice. Above measurement makes six phulkas.

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