chapati

Chapatti / Phulka			No. of Portions	100
Ingredients	QTY	Unit
Whole wheat flour	3.5	Kg
Salt	50	Gm
Fat	500	Gm

Steps

1.	Sieve wheat flour; keep 500 gm aside for dusting.
	Make medium soft dough with the remaining wheat flour, salt, 50 gm melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.
	Divide the dough into 100 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
	Place on hot griddle. Bake / cook lightly. Cook the second side completely. FOR CHAPATIES: Turn over the first side and allow the chapatti to puff up. [ use a duster if required ] FOR PHULKAS: Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs ].
	Remove and smear fat when hot. Serve immediately.

Standard

6” diameter, roundels of wheat flour, dry baked (broiled) on griddle, to a golden brown colour, puffed up, served hot with fat smeared on it.

Phulka: Puffed up on direct flame/live coal.