Sunday, November 2, 2008


Chapatis or phulkas is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make.These are called so because they swell up with steam while being cooked.They are cooked first on a dry hot tava, then directly over a flame where they "phulao" ("swell" in Hindi) with steam to the point of bursting.Serve them hot with a dollop of ghee.try this it is very easy.


1 cup -Indian wheat flour

1/2 teaspoon -Salt
1/2 cup- Water or as needed to make a soft dough
2 teaspoons - oil
Oil for kneading

Put the flour, oil and salt in a large bowl with half the water. Adding just enough water knead well to make a soft, dough. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
Heat an ungreased tava.
Knead dough again. Making 1/2 inch balls as needed. That is just before rolling. This is to make sure that the dough does not dry out. Roll each ball into a Thin will puff up too.
Put phulka on the hot tava. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for until small bubbles form.

Take the phulka off the tava and turn down the heat, and put the phulka DIRECTLY ON THE FLAME! It should balloon into a spherical shape and puff up.
serve hot with ghee....

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