MAKING THE DOUGH: Combine salt and flour and heap this mixture in a bowl.
Make a well in the middle and add oil. Work flour and oil together, as for pastry dough, and then add 1 cup water. Mix and knead the dough, aiming for an homogeneous mass. Add more water (about 1/2 cup), a little at a time, kneading to absorb the moisture until the dough is soft but not sticky. It is the right consistency if, when poked with the index finger, a little indentation is made but the dough does not stick to the finger.
COOKING THE PHULKA: Heat the griddle and begin to cook as for chappati: spread the rolled-out phulka onto the griddle. It's color will change to a slightly darker shade within 30 seconds. Slide the chappati to the edge of the grill with your fingertips (this is a skilled task and requires asbestos fingers), pick it up and turn it over. Let it cook another 30 seconds or so, until small blisters or bubbles appear on the surface. When both sides have been cooked once, if using a gas stove,remove the griddle, turn down the heat, and put the phulka DIRECTLY ON THE FLAME! It should balloon into a spherical shape. Turn, cook the other side, remove from
If cooking on an electric stove, keep the phulka on the griddle. It may not balloon up, but it will still be very good to eat. Cook both sides until little, light brown patches appear.
Serve hot, brushed with a dab of ghee or margarine.
This is a simpler, lighter version of the chappati and somewhat quicker to make. Phulkas do not store as well as chappaties. They tend to become brittle or rubbery if kept overnight.
Wednesday, December 23, 2009 - 10:14pm