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Ingredients
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Quantity
|
|
Whole wheat flour
|
1 cup
|
|
Or
|
|
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White + whole wheat
|
1/3 + 2/3
|
|
Water
|
½ cup
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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,
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 (may be slightly buttered).
Note:
