Phulka is a Yeast-free Indian flatbread made using whole wheat flour giving it a healthier twist is the addition of spinach.
Bring a pot full of water to boil. Roughly chop spinach leaves. Wash well to remove the dirt. Add the leaves to the boiling water. Blanch for 3-4 minutes. Remove the leaves and immediately run under cold water to stop the cooking process. Let it cool and grind in a mixer to a smooth puree (approximate 1.5 cups puree).
In a large mixing bowl, combine together the flour, salt and oil. Add the spinach puree and knead it to a soft dough. You may or may not require water while kneading as it depends on the water content in the spinach puree. If at all you need water, add 2tbsp at a time and knead into a soft piable dough. Let this rest for 15-20 mins.
Divide the dough into 20-25 equal proportions. Make small roundels, flatten it in between your palms. Dip it into dry wheat flour and roll it with the help of roller.
Heat up a non-stick pan or tawa, place the rolled out phulka on the hot pan. Once you start seeing some bubbles flip over and cook for a minute or until you see nice brown spots on it. Now flip the phulka and place it directly on the flame. This is where you will see the phulka puffing up.
Once puffed up, remove from heat and place it on a plate. Apply ghee onto the side which was cooked directly on the flame. And thats it your phulka is ready. Pile the phulkas in the hot packs which is available to keep the food warm. Enjoy with curry of your choice or as it is.
If you do not wish to flame cook it directly, then you can cook it on the pan itself by pressing with a soft spatula and cooking until you see brown spots on both sides.
For Vegan options just use vegetable oil instead of ghee.
If you are not making this for kids then feel free to add some green chillies and ginger while grinding the spinach.
Enjoy it with curry of your choice or on its own by just applying some jam and then roll it or dip it into curd to enjoy this phulka