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...
