PHULKA/ROTI

INGREDIENTS

• Chappathi Flour : 1 ½ cups
• Warm Water : 2/3 cups
• Additional Chappathi Flour (For Rolling & Dusting)

PROCEDURE

1. Form soft dough with the flour and water.
2. Once done, add few drops of oil and evenly spread on the dough.
3. Let the dough rest for 15 mins.
4. After 15 mins, take dough balls of size little bit larger than the golf size ball.
5. Dust the dough ball into dry chappathi flour.
6. Roll the dough evenly into round shape.
7. Once they are rolled, dust the excess flour.
8. Put them on a hot tawa
9. Cook till bubbles emerge at the bottom side of the phulka.
10. Flip to the other side. Cook till bubble emerges.
11. Take the phulka with a phulka holder and directly show it directly on high flame.
12. When it blows up, flip to the other side.
13. Cook on direct flame, till you get few brown spots on both the sides.
14. Apply some ghee to the phulka and serve it hot.

TIPS

• Dough must be very soft. It should not be sticky.
• Roll to desire thickness. Only thing is it should not be to thin.
• Do not press the phulka when in tawa, just flip it.
• Keep phulka in tawa till u get little brown spots on both sides then show in direct flame.
• Make phulka round in shape else they wil not blow up.
• While showing in direct flame, first show your phulka in high flame and when it blows up, immediately lower the flame and then flip the phulka to other side and then increase the flame to high.
• If you are using a holder to flip your phulka, make sure the edges are not sharp.

Courtesy: http://www.youtube.com/watch?v=br0gN8jyzFM&feature=plcp