Chapati (Phulka) Recipe

Ingredient:

• Whole wheat flour (or 1/3 white + 2/3 whole wheat)  -  1 c
• Water - 1/2 c 

Method:

1. Put flour in a large bowl with half the water.
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough until it is smooth and elastic.
5. Set aside for 30 minutes.
6. Knead and divide dough into 4 to 6 parts.
7. Roll each ball into a tortilla like flat, about 1/8" thick.
8. Heat an ungreased skillet.
9. Put phulka on it, and let it cook for about 1 minute (The top should
   just start to look dry and small bubbles should just start to form).
10. Turn and cook the second side for 2/3 minutes until small bubbles form.
11. Turn again and cook the first side pressed lightly with a towel. 
12. Serve warm (maybe slightly buttered).

Note: Since the rolled out chappati's will dry out if they are left to stand
while cooking the others, it is advantageous to roll them out individually
before cooking them.