The perfect phulka (indian whole wheat tortilla)

When I first got married I had no idea how to make good phulkas (also known as chapatis in some parts of India). Since I lived in an apartment with an electric stove, its hard to make phulkas which require an open flame. My aunt gave me a metal rack that can be placed over an electric coil and used to make phulkas. It worked amazingly well. The flour should be whole wheat. Stay away from Durrum flour (available in most indian stores). If your flour is whitish in color you are using the wrong whole wheat flour which is actually quite unhealthy. Your flour should be creamish light brown in color and the package should say whole wheat chapati flour (I use brand name Sujata from our Indian food grocer). My mother in law showed me this and it made a world of difference to my chapatis. Also key is the way you make the dough. So after several failed attempts I learned the perfect chapati technique and am sharing it with you. Its not rocket science but requires some practice. I have a video to add to help you but the server's giving me trouble uploading it...will put that up when I can.

Ingredients

3 1/2 cups whole wheat flour
1 tsp salt
1 cup hot water (not boiling but very hot)
2 tbsp oil
1 metal rack (available in any indian grocery store)
non stick flat pan
Metal tongs


Add salt to flour. Add hot water. Cover and leave for 15 to 30 minutes. Knead dough. Add water as needed until dough is soft and well mixed into a non sticky ball. Add oil and knead more. Dough should be soft but not sticky. Cover and keep aside for at least 15 minutes. Take a small portion of the dough, roll into a ball. Flatten the ball slightly and place in dry flour to coat both sides. Using a rolling pin, roll out a thin circular chapati using flour to prevent sticking, roll out a tortilla about 6 to 8 inches in diameter.



Heat pan well. Keep metal rack on the other coil on full heat. Roast chapati on both sides on the pan. Then transfer to metal rack. The chapati should rise.





Turn to other side using tongs.Be careful to not place the chapati on the metal rack for too long as the chapati can burn. Move to a covered dish, add ghee and cover. Serve hot.