Chapati Phulka
Serving Size : 1
Ingredients for prepare Chapati Phulka
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | whole wheat flour - (or 1/3 white + 2/3 |
whole wheat
chapati phulka |
| 1/2 | cup | water |
recipe Chapati Phulka
Put flour in a large bowl with half the
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water. Blend the two together until it holds. Beat and knead well until it forms a compact
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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 $frac{1{8$" thick. Heat an ungreased skillet. Put phulka on it, and let
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it cook for about 1 minute (The top should just start to look dry and small bubbles should just
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start to form). Turn and cook the second side for 2/3 minutes until small bubbles form.
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Turn again and cook the first side pressed lightly with a towel.
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It should puff. Serve warm (maybe slightly buttered). Note: Since the rolled out chappati's will dry out if they
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are left to stand while cooking the others, it is advantageous to roll
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them out individually before cooking them.
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