1 cup whole wheat flour (or 1/3
1 white + 2/3 wh.
1/2 cup water
Directions
1. Put flour in a large bowl with half the water 2. Blend the two
together until it holds. 3. Beat and knead well until it forms a
compact ball. 4. Knead dough into it is smooth and elastic. 5. Set
aside for 30 minutes. 6. Knead and divide dough into 4 to 6 parts 7.
Roll each ball into a tortilla like flat, about 1/8" thick. 8. heat
an ungreased skillet. 9. Put phulka on it and let cook for about 1
minute. 10. Turn and cook the second side for 2/3 minute till small
bubbles form. 11. Turn again and cook the first side pressed lightly
with a towel. It should puff. Serve warm (maybe slightly buttered).
Note: As the rolled out chappatis will dry out if they are left stand
while cooking other, it is advantageous to roll them out
individually before cooking them.
At step 9, the top should just start to look dry and small bubbles to
form.
Recipe By : Somesh Rao
Servings: 3 servings
Chapati (Phulka) Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
We are able to follow the history of `recipes` way back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, these, ancient records were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef informs us how the Roman cooks made use of a good variety of aromatic flavours, including some that we all recognise for example bay, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as coriander, basil and rosemary. These new foods and spices created a torrent in books on cooking, the majority of which are now in private libraries. By the advent of the 1900s, cooking publications are in high demand, due to better eduction, more spare time and disposable income. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Chapati (Phulka) recipe.
