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Ingredients
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Quantity
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Whole wheat flour
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1 cup
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Or
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White wheat + whole wheat
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1/3 + 2/3 cup
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Water
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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, 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).
Makes 4 pieces.
