The author recounts learning to make phulkas, a light and fluffy North Indian flatbread, from their mother at a young age. Despite initial struggles with dough consistency, they developed a knack for rolling perfect rotis. The process involves kneading dough correctly, rolling it thinly, cooking on a tawa, and puffing it over an open flame. The author describes the ideal phulka as soft in the middle with crispy edges, a culinary delight enhanced by ghee.