PULKHA (INDIAN FLAT BREAD)

My dabling into Indian cuisine continues with today's Recipe. I made Pulkha or Roti which is also known as (chapati). Pulkha is a flatbread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as Atta. This flat bread is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives, Malaysia, Bangladesh and even parts of Africa. It is unleavened bread that has variations like chapati, Makki di roti, Tandoori roti, or Roti canai. Various types of Pulkha/Roti are integral to South Asian cuisine. Pulkha is cooked on a stove top on open flame without oil. Though you can add oil while kneading. This is a tricky flat bread to make though not so complicated. The secret lies in kneading the dough perfectly so that it is not too hard or too sticky.The other important aspect for getting the perfect Pulkha is rolling out the dough. It should be even all round, no lumps, and not thick or too thin. As much as you need to be careful on the kneading and rolling, it is so fun and satisfying when you see the Pulkha puff up infront of your eyes. It's like magic, or just something cool. I am looking forward to more variations of this Indian Flat bread. So let's start the cooking...

Ingredients

-2 1/2 Cups Whole Wheat Flour (Atta)
-2 Tablespoons Oil (optional)
-1 Glass water for kneading
-Pinch Salt (optional)

Method
-If using the vegetable Oil, add it to the whole wheat flour in a large bowl together with salt

-Add water a little at a time. Make sure to add water gradually to knead the dough. The dough needs to be non sticky but soft

-Start kneading the dough with your hands as you add in water gradually

-Knead into a soft, smooth and pliable dough

-If using the oil, add a Tablespoon at a time as you continue to knead
-knead until the dough is no longer sticky but still soft

-Allow the dough to rest for at least 15 minutes by covering with a tea towel
-Once rested roll out the Pulkha dough into a log like shape
-Cut evenly sized pieces. You do not have to do it this way, but for me cutting the rolled out dough just gave me pieces that were sized almost the same

-Take the pieces that you cut from the log and form into round shaped balls

-Roll the Pulkha dough just thin enough and even on all sides. The shape should not be too thick nor too thin

-For an easier cooking time, roll out all the Pulkha dough balls into round shapes

- Heat a Tawa or Skillet
-Add one of the round shaped Pulkha doughs on it
-Cook the bottom side for a few seconds on medium flame

-When slight air bubbles appear on the top, flip the Pulka and cook the other side very well

-Lift the Pulkha with the help of tongs, flip it and place it directly on the flame
-The side cooked a few seconds should be facing the flame

-Or you can put a wire mesh on your stove top and place the Pulkha to cook
-Once the Pulkha is placed on the flame, it begins to puff up
-Remove the Pulkha immediately to avoid it burning and loosing its softness

-Place the Pulkha on a plate, cover with kitchen towel to keep warm as you finish with the rest of the Pulkhas
-Once done, apply Ghee or Butter on both sides of the Pulkha while they are still warm

-Serve hot with vegetable stir fries, curries and even Raita

-Applying Ghee or butter to the cooked Pulkha helps it to maintain softness for a long time

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PULKHA (INDIAN FLAT BREAD)

by Mulunga Alukwe August-22-2017

Ingredients

• 2 1/2 Cups Whole Wheat Flour
• 2 Tablespoons Cooking Oil (optional)
• 1 Cup Water
• Pinch Salt (optional)

Instructions

In a large bowl add the Whole Wheat Flour and saltAdd Water gradually and begin to knead the doughKnead until the dough is soft, smooth and pliable. If too soft add a Tablespoon of flour at a time. If it is hard add a Tablespoon of water at a time as you kneadAdd the Cooking oil and continue to knead until the dough stops sticking to your handsAllow dough to rest at least 15 minutesDivide the dough into evenly sized round ballsTake one of the round dough pieces, flour your surface and roll it out into a round layerHeat a Tawa or SkilletAdd one of the rolled out Pulkha dough to itCook the bottom side for a few seconds on medium heatWhen slight bubbles begin to appear on the surface flip the Pulkha and let the second side cook for much longer than the first sideLift the Pulkha from the Tawa/Skillet with tongs and place it directly on the flame on the stove topOnce the Pulkha puffs up remove it from the flame to avoid burning it. Repeat for all other Pulkhas until doneSpread Ghee, Butter or margarine on the Pulkha while they are still hot and seve with curries, vegetables or Raita Dip

Details

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Yield: 3 Servings