Chapati (Phulka) Recipe - Cooking Index
Chapati (Phulka) Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Whole wheat flour - (or 1/3 white + 2/3 whole wheat) |
| 1/2 cup | 118ml | Water |
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 $frac{1{8$" thick. 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).
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.
Source:
The Complete Asian Cookbook by Charmaine Solomon
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