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

Note: Use this same method to bind other doughs, like bhature, naan, etc.




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