Indian Pulka

"Pulka" is a chappathi or roti variety without much ghee or oil cooked on stove 's flame directly.It is healthy as it lacks fat.

Ingredients

1. Wheat flour - 2 cups.
2. Salt - 1/4 tsp.
3. Ghee - 10 gms.

Method:

Step 1:Take a bowl ,add wheat flour ,salt, and mix 1 cup of water with it.

Step 2:Make a dough by mixing well. They should be easy to size as balls. Allow then to set for 20 mins.



Step 3:Now,size the dough into small balls with your hands.

Step 4:Then take one ball, use a roti stick to make a circular thin chappathi with it. Dip in dry wheat flour if it is sticky.

Step 5:Heat the tava and put each circular chappathi on it for 10 seconds ,then remove the roti from the tava and using a holder hold the roti and show it to the stove flame (low flame) directly ,when the roti bulges like a baloon ,turn it to the other side and immediately transfer it to the bowl.

Step 6:Repeat step 5 for each chappathi.

Step 7:Serve hot with gravy or curry. If it is to be carried for later consumption, put them in a linen towel and close the sides. This will keep the rotis soft for a long time.

NOTE:

*Do not heat the tava on high flame.

*Do not add oil or ghee to the tava.

*Heat on low flame always.



Point to note (suggested by a catering friend):

The one thing about any Indian Roti is the right ratio of ingredients to liquids but resting the dough, if you do not allow the flour and water to hydrate the flour particles and make the dough less chewy, and the ratio of atta flour to water is key, plus not over working the dough, atta flour has no gluten structure compared to that of a puri or naan/paratha.

Add a small amount of ghee or ground nut oil in the dough will help, just make sure to let the dough sit for 20-30 minute after making it to relax and then divide use the roti press or by hand and cook them evenly, plus pile them and cover them up to allow the steam to be released slower.