Directions

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