These flatbreads – known as Phulkas – are a softer, smaller version of a classic Indian chapatti.
Going forward, they’re a must for any Indian feast we cook.
Though the real takeout is chapatti flour.
The texture of the Phulkas was just so on-point. Something I know (having done some reading at least) cannot be achieved with white or wholemeal flour.
(Read about this dish as part of a grand thali we recently served.)
250gm chapatti flour, plus extra for dusting
2 tbsp ghee, plus extra to serve
Pinch of salt
3/4 c water
- Put the flour in a mixing bowl with the ghee and salt. Now add the water a little at a time, mixing with a spoon or your fingers until it starts to come to together. Knead well (we used a Kitchenaid),to form a smooth dough. Cover the bowl with plastic wrap (cling film) and leave to rest for 20 minutes.
- Divide the dough int 12 equal size balls. Flatten each ball and dust with a little flour. Using a rolling pin, roll out each one as thinly as possible to around 12.5 cm.
- Heat a griddle pan or fry pan over a medium heat, until hot. Add one of the rolled flatbreads and cook for 30 seconds, then turn it on the other side cook for a further minute. As it begins to puff up, turn and cook the first side again for a further 30 seconds, pressing lightly with the back of a spatula.
- Remove from the heat and spread over the ghee. Cover with a clean tea towel and keep warm while you make the rest.