Wheat Chapati (Phulka)

For 4 Chapaties, serving 1 or 2 peoples:

Quantity Ingredient

1 c Whole wheat our (or 1/3 white + 2/3 whole wheat)
1/2 c Water

Method

1. Put our 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 at, 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. It should puff. 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.