Maunika Gowardhan's Phulka Wholemeal Flatbread

'Phulkas are softer, smaller version of a classic Indian chapatti, I’m sharing my way of cooking these much-needed breads for a thali.'

This recipe is extracted from Thali by Maunika Gowardhan (Hardie Grant) Photography ©Sam A.Harris.


Ingredients 

  • 250 g (9 oz/2 cups) chapatti flour (atta), plus extra for dusting
  • 2 tbsp ghee, plus extra to serve
  • pinch of salt
  • 160–170 ml (5.5–6 fl oz/about ¾ cup) water

Method 

  1. 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 together. Knead well, to form a smooth dough. Cover the bowl with cling film (plastic wrap) and leave to rest for 20 minutes.
  2. Divide the dough into 12 equal-sized 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 (5 in) in diameter. Heat a griddle pan or frying pan (skillet) over a medium heat, until hot. Add one of the rolled phulkas and cook for 30 seconds, then turn it on the other side and 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.
  3. Remove from the heat and spread over the ghee. Cover with a clean tea towel or paper towel, and keep warm while you make the rest.
© Speciality Cooking Supplies Limited 2024


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