Separate the dough equally into big lemon size balls.
Spread the ball with rolling pin into slightly thick circles as shown. Do not roll as very thin pulkas.
Two burners side by side will be easier to cook phulkas.
Heat a roti tawa. Once the tawa is hot put one rolled phulka .
In a minute or two you can see few bubbles arise. Now flip it to other side.
Cook this flipped side little longer. After two to three minutes large bubbles appear.
Now quickly take the phulka from tawa using a tongue and carefully place the first side directly on a burner as shown.
You can see the phulka to puff like poori. Use the tongue to place the phulka on the medium flamed burner properly to cook all corners. No need to flip again as we cooked the flipped side already well.
Follow the same procedure for other phulkas too.
Store in a hot box and serve with gravy/veg or simply pickle.