Chapati Phulka
Serving Size : 1
Ingredients for prepare Chapati Phulka
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | whole wheat flour - (or) |
| 1/3 | cup | white flour + 2/3 cup whole wheat |
| 1/2 | cup | water |
recipe Chapati Phulka
Put flour in a large bowl with
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half the water. Blend the two together until it holds. Beat and knead well
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until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for
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30 minutes. Knead and divide dough into 4 to 6 parts. Roll each
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ball into a tortilla like flat, about 1/8 inch thick. Heat an ungreased
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skillet. Put phulka on it, and let it cook for about 1 minute (The top should
Chapati Phulka
just start to look dry and small bubbles should just start to form). Turn and cook
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the second side for 2/3 minutes until small bubbles form. Turn again and cook the first
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side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered). Makes
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4 pieces. Note: Since the rolled out chappatis will dry out if they
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are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.
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