Somesh Rao's Chapati (Phulka)

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 cup whole wheat flour (or 1/3 white plus 2/3 whole wheat flour)
1/2 cup water

INSTRUCTIONS

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, approximately 1/8-inch thick. Heat an ungreased skillet. Put phulka on it and let it cook for approximately 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 to 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).

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Tagged: chapati, indian add tags

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