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1. Put flour in a large bowl with half the water 2. Blend the two
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together until it holds. 3. Beat and knead well until it forms a
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compact ball. 4. Knead dough into it is smooth and elastic. 5. Set
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aside for 30 minutes. 6. Knead and divide dough into 4 to 6 parts 7.
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Roll each ball into a tortilla like flat, about 1/8" thick. 8. heat
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an ungreased skillet. 9. Put phulka on it and let cook for about 1
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minute. 10. Turn and cook the second side for 2/3 minute till small
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bubbles form. 11. Turn again and cook the first side pressed lightly
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with a towel. It should puff. Serve warm (maybe slightly buttered).
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Note: As the rolled out chappatis will dry out if they are left stand
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while cooking other, it is advantageous to roll them out
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individually before cooking them.
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At step 9, the top should just start to look dry and small bubbles to
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form.
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Recipe By : Somesh Rao
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