CHAPATI (PHULKA)

Ingredients 

(for 4, serving 1 or 2)

Ingredients:

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

1/2 cup Water

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, about

"1/8" thick. Heat an ungreesed 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 the rolled out chappati'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.