Food recipes
Chapati (Phulka)
Chapati (Phulka)
Ingredients:
1 cup whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 cup water
Directions:
Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla-like flat, about 1/8" thick. Heat an ungreased skillet.
Put phulka on it, and let it cook for about 1 minute (the top should just start to look dry and small bubbles should just start to form).
Turn and cook the second side for 2-3 minutes until small bubbles form.
Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).
Note: Since rolled-out chapatis will dry out if they are left to stand while cooking the others, it is best to roll them out individually just before cooking them.
Ingredients:
1 cup whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 cup water
Directions:
Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla-like flat, about 1/8" thick. Heat an ungreased skillet.
Put phulka on it, and let it cook for about 1 minute (the top should just start to look dry and small bubbles should just start to form).
Turn and cook the second side for 2-3 minutes until small bubbles form.
Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).
Note: Since rolled-out chapatis will dry out if they are left to stand while cooking the others, it is best to roll them out individually just before cooking them.
Printed from https://recipe.bluelayer.org/recipe/73698/chapati-phulka