Chapatis or phulkas is the daily bread for millions of Indians. No meal is complete without them and yet many find them difficult to make. These are called so because they swell up with steam while being cooked.

A healthy snack can be given to children by rolling it up with a fruit preserve/honey/spread some cheese. Can be a great snack for taking to school as well.

Makes: 8 phulkas
Cooking time: 2 minutes per phulka or less
Preparation Time: 5 minutes kneading of dough and 30 minutes standing time for dough

Ingredients

• 1 cup whole wheat flour
• ½ teaspoon salt
• 1 teaspoon oil
• Ghee for serving

Method

Add flour and salt in a large bowl, adding little water at a time to make soft, pliable dough.

Knead dough until it is smooth and elastic. Add oil to coat the dough and knead little more.

The dough will be soft, firm and non sticky.

Set aside covered for 30 minutes. The more you knead, the less water will be required as the warmth of the hand will make the dough softer. The dough has to be firm yet soft.

Make lemon sized balls and roll them out thin to approximately 6 inches in diameter. Note tossing the dough in dry flour while rolling will prevent it from getting sticky when rolling them out.

Cooking on Gas Stove

Put phulka on the hot griddle/skillet. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for about 30 seconds until small bubbles form.

Take the phulka off the griddle/skillet and turn the heat to medium, and put the phulka directly on the flame. It should balloon into a spherical shape and puff up. Remove from fire and spread ghee one side and serve hot.

Practice is required to make the Phulka puff fully, so don't lose heart. Serve hot with a sabzi

Cooking on Electric Stove

Put phulka on the hot griddle/skillet. Cook for about 1 minute, until the top starts to look dry and small bubbles start to form. Flip and cook the other side for about 30 seconds until small bubbles form.

Turn and cook the first side pressed lightly with a napkin. It should puff. Spread ghee and serve hot with a sabzi.