n a bowl add whole wheat flour, salt sourdough starter and water, and combine well to form a dough.

Set aside for 15-20 minutes.

Divide the dough into 12 equal pieces and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling.

Using a roller, spread the dough into 6-inch thin round. Make sure to spread thin, with a thickness of credit card or around ½ inch. Also dust the extra flour , so that you will not see any burnt flour in the griddle.

Once you spread half of the dough heat a griddle or tawa. When you sprinkle water, it will sizzle and jumps that is sign that your girdle ready.

Carefully place the spread disc and cook for 30 seconds or until you will blister or bubbles on the top, flip and cook the other side too for another 1 minute or until you see brown spots.

Place directly into the flame. Phulka will puffed up.

Remove from the fire and transfer to a tortilla container. Close the lid immediately this will make steam to trap inside and make soft chapati.

This step is optional if you want you can brush them with oil or ghee. From next one onwards you need to brush only one side which spacing upward. Continue to cook chapati until you finish the entire dough.

You can store sourdough phulka at room temperature for one -day and reheat in microwave for 15 seconds before serving

Enjoy sourdough phulka with side dishes.