Phulka (chapati)
AI-drafted · awaiting admin review
Soft whole-wheat flatbread puffed over an open flame. The daily bread of most of North and Central India.
Region: All of IndiaOccasion: Every mealTime: 30 minServes: About 12 phulkasVegan
Ingredients
- 2 cups whole-wheat flour (atta), plus extra for dusting
- About ¾ cup water
- A pinch of salt (optional)
- Ghee for brushing (optional; omit for vegan)
Method
- Mix flour and salt, add water little by little and knead into a soft, smooth dough. Cover and rest for 20 minutes.
- Divide into 12 balls. Roll each into a thin, even circle about 6 inches across, dusting with flour.
- Cook on a hot tawa until small bubbles appear, about 20 seconds. Flip and cook the other side until light brown spots appear.
- Lift with tongs and place directly on an open flame. It will puff up like a ball within seconds. Turn once.
- Brush with ghee if you like and keep warm in a covered container.
History
Wheat is the main grain of North and Central India, and unleavened flatbreads cooked on a tawa have long been the everyday bread there.
Significance
Fresh hot rotis made for each meal are at the heart of home cooking in much of India.