Pulka (Chapatis) Roti

Pulka, Fulka, Phulka, Chapatis, Roti is made from whole (whole grain) wheat flour, Indian flat bread. Since it is an unleavened bread, very fast and easy to make, also very soft and tasty.

Ingredients

1 1/4 C. whole wheat flour

1/8 t. salt

1/2-3/4 C. water

1 1/2 T. melted butter or oil (to brush on top)

Preparation

In a bowl combine flour and salt. Gradually add water until you have soft dough (1 T. milk can also be added to have a very soft roti). Knead it in the bowl by gathering all the flour together, dust with flour if the dough is sticky (Very important to make sure the dough is in a right soft consistency. If it is too watery then have to dust with enough flour; if it is hard then the rotis will become hard. With few times of practice you can get it right). With an oiled hand smoothen the dough into a big ball, cover and rest it for 10-15 minutes. 

With a floured hand divide the dough into 6-7 equal balls and place them without touching each other on the same bowl dusted with flour and cover with a plate.

If you are using an electric stove, put a small metal cake cooling rack on top of the burner. Place a non stick skillet on top of the rack on medium heat, so it will be ready by the time  you are ready to cook the first chapati.

Roll each ball into a 5-inch circle, dusting with flour as needed on a floured board. After it is rolled, place it on skillet. When the chapati starts bubbling on one side (small, 1-2 mm bubbles will form), turn it over and cook on the other side. This will take about 20 seconds for each side.

After the chapati has been cooked in the skillet, quickly move the skillet to another burner and take a pair of tongs and hold chapati gently (be careful not to make any small tear on the roti else it won’t puff up.), directly on the wire rack, over medium to medium-high heat until it puffs up. This should take about 5 seconds. Then cook the other side of the chapati the same way for about 5 seconds. (After awhile one gets the hang of how to prepare chapatis. This takes practice.)

Brush the chapatis with melted butter or sesame oil. Above ingredients make 6 chapatis; can be served for 3 with any of the following: Chole, kootu, dhal, sautéed vegetables, chutney, pickles.