Recipe - Phulka

3 cup Allpurpose flour
One fourth teaspoon Salt
1 One half tablespoon Vegetable oil; heated
1 One half cup Water

This is a simpler, lighter version of the chappati and somewhat quicker to
make.

Source: " Beyond Curry: Quick and Easy Indian Cooking" by Hemalata Dandekar

Yield: 12 phulkas

MAKING THE DOUGH: Combine salt and flour and heap this mixture in a bowl.
Make a well in the middle and add oil. Work flour and oil together, as for
pastry dough, and then add 1 cup water. Mix and knead the dough, aiming for
an homogeneous mass. Add more water (about One half cup), a little at a time,
kneading to absorb the moisture until the dough is soft but not sticky. It
is the right consistency if, when poked with the index finger, a little
indentation is made but the dough does not stick to the finger.

ROLLING THE PHULKA: Pinch off enough dough to make a ball 1 One half inches in
diameter. Flatten ball and dip into white flour. Lightly flour a surface
for rolling out the dough. Roll into a circle about 6 or 7 inches in
diameter.

COOKING THE PHULKA: Heat the griddle and begin to cook as for chappati:
spread the rolledout phulka onto the griddle. It's color will change to a
slightly darker shade within 30 seconds. Slide the chappati to the edge of
the grill with your fingertips (this is a skilled task and requires
asbestos fingers), pick it up and turn it over. Let it cook another 30
seconds or so, until small blisters or bubbles appear on the surface. When
both sides have been cooked once, if using a gas stove,remove the griddle,
turn down the heat, and put the phulka DIRECTLY ON THE FLAME! It should
balloon into a spherical shape. Turn, cook the other side, remove from
heat, and crush to remove the air and maintain it in a soft and flexible
condition for eating.

If cooking on an electric stove, keep the phulka on the griddle. It may not
balloon up, but it will still be very good to eat. Cook both sides until
little, light brown patches appear.

Serve hot, brushed with a dab of ghee or margarine.

Phulkas do not store as well as chappaties. They tend to become brittle or
rubbery if kept overnight.

Posted to JEWISHFOOD digest Volume 98 #028 by David Fillingham
dfillingham@earthlink.net on Jan 16, 1998