Phulka or Chappati (Indian thin bread)

I remember when amma used to make Chappatis for over 10 people at a time. It was an event at home and we never had 2 or 3.. it would be like 8-10 chappatis per person. She would make a round dough chappatis and also work on the tava by herself. Later on my sister helped her a lot. Soon we moved to Phulkas.



Chappati is where we oil the rounds on the girdle and cook them. Where as phulkas are puffed on a perforated girdle, taken out of the fire. Amma uses either oil or ghee (clarified butter) depending on the people who eat, or sometimes just plain phulkas.

Whole wheat flour - 3 cups, finely ground
Warm water- enough to make a dough
Salt - to taste

Mix flour and salt. Make a well in the middle of the mixture. Pour warm water little by little and make the dough to the consistency below. My friend, Gopi's mother, uses only water for the dough, no oil. More water that the flour absorbs softer the Phulkas. Oil reduced the water absorption, and we will add oil for chappati when cooking it on the girdle and Phulkas after they are cooked.




To make Phulkas-
* Make small balls of the dough, just a medium sized lemon.
* Use the pin to make a round of the balls
* Cook the round on either side for about 30 seconds on a flat girdle. Move them to a perforated girdle, so they can puff. Cook on both sides again.
* Take out on a plate and apply ghee or just eat them as is.



To make Chaapatis-

* Make small balls of the dough, just a medium sized lemon.
* Use the pin to make a round of the balls
* Cook the round on either side for about 30 seconds on a flat girdle. Now turn on to the first side, apply a little oil, and turn to the other side. Now apply oil on this side. Cook each side till brown/ dark brown spots appear on them.

Both can be eaten with any kind of dal (lentil) - plain channa dal, Moong dal subzi, etc.


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