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Cheers
Hareesh
I did try making the phulka once in my kitchen after months of keen observation of them making it. Well if u ask me…what are the ingredients involved in making this? – its just wheat flour and water. Yep!! No salt, no oil, no butter.
I made soft dough out of whole wheat flour and divided them in to equal sized small balls,which I’ll be rolling in to phulkas. My tava(griddle/chappathi kallu) is nice and hot. I cooked one of the phulka (see A on the pic) and tossed the other side in to the direct flame that’s when the phulka becomes a phulka (see B on the pic) but it didn’t happen. I thought may be my 2nd one will stand up to the expectation but unfortunately all my 8 attempts ended up in some stiff, crisp, kinda burnt round discs. A Big flop show!!! Did I mention I was under a mission to impress my wife by helping her with the dinner? Ultimately had to blame the flour and even some how managed to convince my wife with the explanation I gave. I (even she) know there was nothing wrong with the flour.I started looking for REAL reasons, I do this to lighten my mind or to calm me momentarily. That’s not a permanent solution for any thing.
When we met Mrs.Chedda next, I asked her why I didn’t get the same result she used to get with the phulka. After a round of FAQ’s, with a big smile she replied “you should try kneading the flour with warm water instead of cold water cause you are using a different brand of flour than mine” .BINGO!!!! She made me realize a complex theory involved with different flour types which was tought years ago. Breaking the complex proteins, developing gluten etc by changing the temperature which works with certain flour types.
It was a great sense of satisfaction when we tasted this soft, round, sensational PHULKA- THE FLAT BREAD :)