I am trying to post recipes/tips in this space as per reader’s request at least once or twice a week.I am very happy that my dear reader’s are counting me in and taking time to ask for tips/recipes etc.I am always thrilled and happy to connect with a new reader and recently after my post about making perfect dosai,few people asked me about perfect chapati making tips.Last week I again got a mail asking for tips to make perfect poori after I posted this potato poori.So I thought of writing a combined post on all these three much sought after Indian flat breads.I am a south Indian and rotis/chapathis are not that common in my home,all these pointers I am writing here are tried and tested a numerous times after many dreadful failures.So it is like If I have been successful in making these flat breads,I absolutely do not see a reason for anyone not to succeed.Of course i6t will not be a cakewalk for the first few times,but I am sure you will making it prefect with some practice,go ahead and get rolling your dough 🙂
Chapathis and phulkas:
- According to my understanding and knowledge from different books,cookery shows,A chapathi is a unleavened Indian flat bread made of whole wheat flour and cooked on a tawa in high heat.Traditionally a chapathi has many foldings with ghee in between each folding.Few places ghee is used while cooking chapathi.
- Phulka is also an unleavened Indian flat bread,the difference being the dough is more softer than chapathi,rolled really thin and cooked on direct flame using tongs for 30-40 second on one side.
- Poori is a deep fried Indian flatbread and the dough should be little bit stiff compared to chapati/phulka and dough should not be allowed to rest for poori.