Instructions: Method:
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.

Knead dough until it is smooth and elastic. Set aside for 30 minutes.

Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about $frac(1(8$" thick. Heat an ungreased skillet.

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).

Turn and cook the second side for 2/3 minutes until small bubbles form.

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 chappatis will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.

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