In a big mixing bowl knead the dough and cover it with cling or kitchen towel. Refrigerate for at least an hour.

Make small balls (paira) and with fingers and palm of your hand pinch the sides and make small discs. (chunn lein) Use as less dry flour as you can, to make soft phulka.

Now use rolling pin and flatten the discs and make round medium discs (again use as less dry flour as you can)

Let the colour change and a few bubbles appear, about 1 minute and flip it.

Now after 30 seconds rotate the bread on tawa and then keep it direct on flame to fluff.

Flip and keep the other side on direct flame for 10 sec. Remove it and keep in a kitchen cloth to keep it soft and hot.