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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B3, B6
MineralsSelenium, Chromium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Whole wheat flour - (or)

  2. 1/3 cup 20g / 0.7oz White flour

  3. 2/3 cup whole wheat

  4. 1/2 cup 118ml Water

Instructions Jump to Ingredients ↑

  1. 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.

  2. Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8 inch 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).

  3. Makes 4 pieces.

  4. Note: Since the rolled out chappatis 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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