Method
- Take 2 cups wheat flour, add 1/2 tsp. salt and mix well with fingers.
- Add a little water at a time and mix to bind the dough loosely.
- Now use both hands and knead dough till a soft, elastic, texture is obtained.
- For still more smoothness, grease palms with a bit of ghee.
- Now knead dough again, lightly.
- Cover with a moist muslin cloth and keep for 10 minutes at least before using.
- If made many hours ahead or if extra, store in refrigerator.
- Take care to cover well or wrap in clingfilm to keep the texture same.
- To make chappaties or phulkas, refer rotis, naans etc.
- This dough will make about 15 thin phulkas.
Note: Use this same method to bind other doughs, like bhature, naan, etc.
Basic Dishes Index
