Method:
- 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. 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).
- Since the rolled out chapatti will dry out if
they are left to stand while cooking the others, it is advantageous to
roll them out individually before cooking them.
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