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What You Need:
(To Make: about 5 six-inch breads)
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1 cup whole-wheat flour
¼ to ½ cup water
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Translate this recipe:
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| How To Cook: |
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1. Place the flour in a deep bowl, make a well in the center and pour in ¼ cup of the water. With your fingers or a spoon blend the water into the flour. Then knead or beat the mixture together vigorously until it can be gathered into a compact ball. If the dough crumbles, add up to ¼ cup more water, 1 tablespoon at a time, until the particles adhere.
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2. On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Repeat for 10 minutes, or until the dough is smooth and elastic. Again gather it into a ball, place it in a bowl and drape a dampened kitchen towel over the top. Set aside and let the dough rest for at least 30 minutes at room temperature.
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3. To shape each phulka, divide the dough into 5 equal portions and form each one into a ball. On a lightly floured surface, roll each ball into a round about 6 inches in diameter. As you proceed, cover the phulkas with a dampened kitchen towel.
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4. Heat an ungreased 10-to 12-inch skillet with a nonstick finish or a well-seasoned cast iron skillet or griddle until it is hot enough for a drop of water flicked into it to splutter instantly. Place one of the phulkas in the pan and, moving it about constantly with your fingers or the edge of a metal spatula, cook it for a minute or so, until the top begins to darken.
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5. Turn the phulka over and cook for 1minute longer, or until it is lightly browned. Then, holding a folded linen kitchen towel in one hand, press it down gently but firmly on the bread. Lift your hand away and the phulka should puff almost
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6. Remove the towel and slide the phulka onto a heated plate. Serve the phulkas warm as a mealtime bread.
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