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
It is possible to read the history of written recipes way back into ancient history, certainly as far back into history as the Egyptians, and maybe even further. However, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times made use of many different aromatic flavours, including a few that are still present in modern kitchens like basil, mint and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices such as rosemary and coriander. These new herbs and spices caused an explosion in manuscripts on food, the majority of which are kept safe in private cookery archives. For the decades that followed, the rich families of Europe competed to serve up the best banquets, and as a consequence, chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. The arrival of television brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Chapati (Phulka) recipe.
