Learning to make the perfect phulka is an art in itself. There are different methods of preparation of the dough but the one I have tried to formulate seems to be the best for me.
The end result depends very much on the flour you use and may vary from one brand to another.
I use freshly pounded whole wheat for preparing this and you may as well use other well known brands…
Here we go…
Whole wheat atta – 2 cups
salt – little
luke warm water – enough to knead into a dough
oil – 2 drops
Fresh yoghurt – 1 tbl.spn
Method:
1. Place the chapatti flour in a colander and add two drops of ghee to the flour. Mix it thoroughly with the dough.
2. Add salt, yoghurt and mix well with your finger tips.
3. Then add the luke warm water little by littleuntil it forms a soft pliable dough.
Do not add too much of water in the beginning, because it might become too moist. Hence water should be added in stages to see how much it really absorbs. The dough should not be sticky and your fingers need to feel dry. Please take care to get the right proportion and I agree it all goes by experience and practice.
4. Once your done with the dough, take a moist muslin cloth and wrap the dough and keep for about 10-15 mins.
5. Then , take medium lemon sized balls, pat in the flour and roll into thin chapattis.
A lot of people pat with too much of flour over the chapatti, which should be avoided. This would make the flour stick to the chapatti and would make it very dry.
To avoid this and to prevent the dough from sticking to the rolling board, you may throw some flour on the board rather on the chapatti. Never pat the flour directly on the chapatti.
6. Also when rolling, a circular motion needs to be maintained and this is really an art and when you move the rolling pin, the chapatti should rotate in a circle. This will ensure even thickness of the chapatti.
7. Also do it one at the time and never pile up the freshly rolled chapatti. This will allow the moisture to escape, which again will make it very dry.
8. When the tawa is slightly warm, place the chapatti on the pan. After 3-4 mins , small bubble tend to appear on its surface. Then turn and place on its other side. Nver use any kitchen equipment to press on the chapatti. You can use a soft cloth to press on it.
9. When the other side is also done, remove the pan and toss on the flame. You can also use a Iron grill on the stove.
The chapatti will puff as the picture below. Turn and place on the other side as well.
10. Apply little ghee and serve hot.
