CHAPATI (PHULKA)

Ingredients:

Method:

Method:
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Put flour in a large bowl with half the water.  Blend the two together
until it holds.  Beat and knead well until it forms a compact ball.
Knead dough until it is smooth and elastic.  Set aside for 30 minutes.

Knead and divide dough into 4 to 6 parts.  Roll each ball into a
tortilla like flat, about $\\frac{1{8$" thick.  Heat an ungreased
skillet.

Put phulka on it, and let it cook for about 1 minute (The top should
just start to look dry and small bubbles should just start to form).

Turn and cook the second side for 2/3 minutes until small bubbles form.

Turn again and cook the first side pressed lightly with a towel.  It
should puff.  Serve warm (maybe slightly buttered).

Note:
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Since the rolled out chappati\'s will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out
individually before cooking them.