Mix the flours: In a large mixing bowl, combine ragi flour, jowar flour, bajra flour, and whole wheat flour. Add salt to taste and mix well.

Knead the dough: Gradually add water to the flour mixture, little by little, and knead into a soft, pliable dough. The dough should not be too sticky or too stiff. Let it rest for 10 minutes.

Divide the dough: After resting, divide the dough into equal-sized portions, approximately the size of a lemon.

Roll the phulkas: On a lightly floured surface, roll out each dough ball into a thin, round shape. Try to keep the phulka even in thickness.

Cook the phulkas: Heat a tawa or flat pan on medium heat. Place one rolled phulka on the hot tawa and cook until small bubbles form on the surface. Flip and cook on the other side until light brown spots appear. For a soft, puffed-up phulka, you can place it directly on the flame (using tongs) or press lightly with a cloth to puff it up on the tawa.

Optional step: Brush the cooked phulkas with ghee for added flavor and softness, though this is optional.