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
Written recipes as an idea can be observed far back into history, at least as far back into history as the Egyptians, and maybe further still. Having said that, generally, these ancient records were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Continuing our culinary historical journey, there are two recipe books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that appears on menues today, but rather descriptions of the types of meals on the tables of the wealthy. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including coriander, parsley, basil and rosemary. These new foods and spices caused an explosion in recipe manuscripts, some of which are now in academic collections. During the succeeding few hundred years, the rich families of the West competed with each other to serve up the most exotic banquets, and as a result the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chapati (Phulka) recipe.
