• Now, let's knead!
• In a large mixing bowl, add whole wheat flour, salt, and ajwain.
• Slowly add lukewarm water as needed and knead into a soft, pliable dough. Add a teaspoon of oil and gently shape the dough into a smooth ball. Cover and let it rest for 30 minutes. This helps the dough relax and makes rolling easier.
  

Let's roll the rotis!

• Divide the dough into 12 equal portions and roll each portion into a smooth ball.
  
• Take one dough ball, dust it lightly with flour, and roll it into a thin circle. Dust with flour as needed and roll it approximately 5 inches in diameter.
  
• Place the rolled roti on a hot tawa. Cook on both sides until light golden-brown spots appear.
  
• 
• Transfer the roti directly onto the flame (or use a phulka/papad stand if you prefer not to place it directly on the flame). Watch it puff beautifully like a puri!
  
• Remove from heat and smear a little ghee on top while it is still warm.

Serving Suggestions:

• I love serving these soft phulkas with comforting moong dal and a simple sabzi. Add a side of fresh onion salad for a perfect homemade meal.

💛 Lakshmi's Tips

• Resting the dough is an important step for soft, tender phulkas.
• Keep the dough soft—not too stiff—for light and fluffy rotis.
• This can be great for lunch boxes along with some Potato fry
• The dough can be stored refrigerated in a box for 2 days.
• Have an electric stove top? Instead of cooking the roti on the flame, simply turn it over on the pan itself. Using a kitchen towel, gently press the roti until it puffs up.