Phulka recipe
1 c Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 c Water
Put flour in a large bowl with half the water.
Blend
the two togetheruntil 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 atortilla like flat, about $\frac{1{8$" thick.
Heat an
ungreasedskillet.
Put phulka on it, and let it cook for about 1 minute
(The top shouldjust 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.
Itshould puff.
Serve warm (maybe slightly buttered).
Since the rolled out chappati's will dry out if they
are left to standwhile cooking the others, it is advantageous to roll
them outindividually before cooking them.
|
Indian all time Recipes
Indian Regional Recipes
Accompaniments with Food
Indian
Sweets Recipes
More Recipes
Special Features
