Fulka (Chappati)

For best results chappati should be cooked on a sigri but a gas or electric stove will do if a sigri is not available. Set aside a handful of flour for shaping the chappatis.


Ingredients
Whole wheat flour 1 lb
Water (approximate) ½ pint
Large pinch of salt
Ghee 1 tsp


Method
* Knead the flour with your hands, adding water very gradually. Add salt to taste. Knead for at least 10 minutes, longer if possible.
* Make a thick roll about 8 inches long and let stand for 1½ hours. Just before serving your meal, knead and roll the dough again.
* Bread off a small portion and roll it with a dash of ghee into a ball between the palms.
* Flatten the ball and with the help of a little dry flour, roll into a thin round pancake with a rolling-pin. Gently remove from the board and place on a hot tava.
* First cook one side, turn over and slightly cook the other. Place on hot coals (or on a barbecue stove) and let the chappati rise like a balloon.
* This can be done by pressing down one side of the chappati on the tava with a clean cloth and then gently pressing all the sides of the chappati.
* Some people prefer a dry chappati, while others serve it with ghee sparingly spread on one side.