Chapati

Chapati Phulka Indian

Chapati Phulka Indian

Ingredients

• 1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat)
• 1/2 cup Water

Method

1. Put flour in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like flat, about 1/8 thick.
8. Heat an ungreased skillet.
9. 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).
10. Turn and cook the second side for 2/3 minutes until small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel.
12. It should puff.
13. Serve warm (maybe slightly buttered).
14. Note: Since the rolled out chapati’s will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.