A very common Indian bread that originated in Gujarat and Maharashtra somewhat similar to the parathas of the North. Phulkas are made from whole wheat flour and are softer. The cooking technique is to let the rolled out dough to puff up on direct flame (as the name suggests). Phulkas or rotis are now adapted by other regions as well and is prepared in almost all Indian households.
Ingredients
2 cups wheat flour
1/2 tsp salt
water to bind the dough
ghee (optional)
Method:
1. In a wide bowl, combine wheat flour and salt.
2. Add water little by little and prepare a soft dough.
3. Knead the dough well by applying pressure with the heel of your hands. Knead for 2 to 3 minutes. Keep the dough covered for at least 10 minutes.
4. Knead again and divide dough into equal, lemon-sized balls.
5. With the help of a rolling pin, roll out each ball into thin disks. Keep the balls covered to prevent drying up.
6. Heat a tava, place a rolled out dough on it.
7. Turn over when small air pockets starts forming.
8. Wait until air pockets appear on the other side too.
9. Now lift it off the tava with the help of a tong and cook it directly on the flame.
10. It will puff up, turn over the other side and let it puff up again.
11. Quickly remove from the flame and place this on a cloth-lined container to it soft.
12. Prepare the rest of the phulkas in the same way.
13. Smear ghee over hot phulkas (optional)
14. Can be served with any side dish/es.
Ingredients
2 cups wheat flour
1/2 tsp salt
water to bind the dough
ghee (optional)
Method:
1. In a wide bowl, combine wheat flour and salt.
2. Add water little by little and prepare a soft dough.
3. Knead the dough well by applying pressure with the heel of your hands. Knead for 2 to 3 minutes. Keep the dough covered for at least 10 minutes.
4. Knead again and divide dough into equal, lemon-sized balls.
5. With the help of a rolling pin, roll out each ball into thin disks. Keep the balls covered to prevent drying up.
6. Heat a tava, place a rolled out dough on it.
7. Turn over when small air pockets starts forming.
8. Wait until air pockets appear on the other side too.
9. Now lift it off the tava with the help of a tong and cook it directly on the flame.
10. It will puff up, turn over the other side and let it puff up again.
11. Quickly remove from the flame and place this on a cloth-lined container to it soft.
12. Prepare the rest of the phulkas in the same way.
13. Smear ghee over hot phulkas (optional)
14. Can be served with any side dish/es.
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