Now what is the difference between chappathi and phulka? Both are very similar with very little difference in how they are made.
Chappathi's are made by mixing flour, water and a pinch of salt and kneading it into a soft pliable dough. After rolling them out into discs, they are cooked on the tawa, gently pressing them with a tissue so it gets cooked everywhere evenly and once cooked both sides, apply a drop of oil/ghee.
Whereas Phulkas are made with flour and water omitting the salt, they are rolled into very thin discs of roughly 6" diameter and half cooked on the tawa and then half cooked on the open flame so they puff up like poori's. Serve without applying oil/ghee.
I am sure that each one of you would know how to make this simple chappathi/phulka! But I thought my blog would be incomplete with out this post! So here goes. . .
Whole Wheat Flour - 2 cups
Salt - pinch
Water - 1 cup (approx)
Oil - 1 tsp
How to make Chappathi?
In a large mixing bowl, add the flour and salt and mix well.
Slowly add the water and knead into a soft pliable dough.
Smear with oil and cover it. Set aside for 10 minutes.
Divide the dough into 6 or 8 balls.
Roll them into flat circles using a rolling pin.
Heat a flat tawa on low-medium heat.
When the tawa is hot, place the chappathi on it, when small bubbles start to appear, flip it allow to cook till light brown spots appear.
When small brown spots appear both the sides, remove from the tawa.
If not serving immediately,apply a drop of oil/ghee on both sides.
Serve hot with gravy of your choice!
Follow the same method and knead a dough by omitting the salt (optional).
Roll it out into thin discs of approximately 6" in diameter.
Heat a tawa on low medium heat and place the rolled dough when the tawa is hot.
When small bubbles appear, flip sides and cook for 30 seconds, then cook on open flame with the help of tongs.
The phulka will puff up like poori. Flip sides and once cooked both sides, remove from the flame and serve hot without any oil or ghee.