Phulkas, Fat-free Chapatis
(Three phulkas per serving)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 cups whole-wheat chapati flour or regular whole-wheat flour
- 1/2 tsp salt (use powdered salt, not granular)
- Water for kneading
Add the salt to the flour and mix well. Add water, a little at your time, and knead the dough to a firm but pliable consistency. You don't want a sticky dough because it will be hard to handle and the phulkas won't puff up.
Divide the dough into 18 portions, and roll each into a circle, about 4 inches in diameter. You don't want to roll your phulkas too thin because they won't puff up if you do, and you want to roll them as evenly as you possibly can-- which means they should not be thin in some places and thick in others.
Heat a cast-iron or nonstick griddle on the stove, and keep another burner free to finish the phulkas. If you have an electric stove, you can buy a steel grill (it looks like a small cooling rack) at some Indian grocery stores that you can place on top of the stove grill so your phulkas won't come in direct contact with the coils and burn.
Once the griddle is very hot, place one phulka on it and when bubbles start to appear, flip it over and let it go for about 15 seconds.
Light the other burner and using a pair of tongs (preferably something that won't pierce through the phulka) place the phulka directly on the flames. It should start to puff up immediately.
As soon as it puffs up, turn it over and let the other side cook for 15 seconds. Be quick and watchful because you don't want your phulka to turn to cinder. That said, this is all very easy once you've gotten the hang of it.
Store the prepared phulkas while you make the rest by stacking and wrapping them in a kitchen towel. Don't put them in a closed box because they'll sweat.
Eat them fresh and hot. They are really soft fresh but will harden as they stand. To refresh them, zap them in the microwave for a few seconds, but they do taste best just off the stove.