Hawkins FUTURA TAVA, Instruction Manual

Page: 11 / 22

Phulka (Puffed Unleavened Bread)
Yield
14 cm diameter phulka : 13
16 cm diameter phulka : 10
18 cm diameter phulka : 8
2
1
/
2
cups / 250 g sifted wheat flour
1
/
2
tsp / 2.5 ml salt (optional)
3
/
4
cup + 2 tbsp / 210 ml water
1. Mix flour, salt and 1
/
2
cup/120 ml water. Add enough of remaining
water ( 1
/
4
cup + 2 tbsp/90 ml), 2 tbsp/30 ml at a time, mixing after
each addition, till dough forms a soft ball (stop adding water before
dough becomes wet and sticky). Knead till dough is smooth and elastic
(about 2 minutes). Keep covered with a damp cloth about 30 minutes.
2. With oiled hands, knead dough briefly. Make the number and size
of balls as required:
•
For 14 cm phulka : 13 balls about 1 1
/
4
inch/3 cm in diameter
•
For 16 cm phulka : 10 balls about 1 1
/
2
inch/3.8 cm in diameter
•
For 18 cm phulka : 8 balls about 1 5
/
8
inch/4 cm in diameter.
Keep covered with a damp cloth.
3. On a floured board, roll each ball of dough into a flat round (see
page 5 para 16) as required:
•
For 14 cm phulka : rounds 5 1
/
2
inch/14 cm in diameter
•
For 16 cm phulka : rounds 6 1
/
2
inch/16 cm in diameter
•
For 18 cm phulka : rounds 7
1
/
4
inch/18 cm in diameter.
Keep on a lightly floured surface, covered with a damp cloth.
4. Heat tava on medium heat as follows:
•
For the 22 cm tava: 1 1
/
2
minutes
•
For the 24 cm tava: 2 1
/
2
minutes
•
For the 26 cm tava: 3 minutes
•
For the 28 cm tava: 3 minutes.
5. Put round on tava. Cook till small blisters appear on surface and very
few light brown specks appear on underside (about 15-20 seconds;
the first
phulka takes about 2 minutes). Turn over. Cook till brown
specks appear on underside (about 50 seconds). Turn over. If you
are experienced with the technique, you may puff up
phulka directly
on the flame. Otherwise, with a folded kitchen cloth, press edges of
phulka till phulka puffs up and/or underside has brown specks (about
30-40 seconds). Remove. Cook remaining rounds in the same way.
Serve hot.
•
6. On a floured board, roll each coil into a flat round as required:
•
For 16 cm paratha : rounds 6 1
/
2
inch/16 cm in diameter
•
For 18 cm paratha : rounds 7 1
/
4
inch/18 cm in diameter
•
For 20 cm paratha : rounds 8 inch/20 cm in diameter
•
For 22 cm paratha : rounds 8
3
/
4
inch/22 cm in diameter.
Keep on a lightly floured surface, covered with a damp cloth.
7. Heat tava on medium heat as follows:
•
For the 22 cm tava: 1 1
/
2
minutes
•
For the 24 cm tava: 2 1
/
2
minutes
•
For the 26 cm tava: 3 minutes
•
For the 28 cm tava: 3 minutes.
8. Put round on tava. Cook as explained on page 6 except, for the
following paratha sizes, each time spread ghee as required (instead of
1
/
2
tsp/2.5 ml ghee):
•
For 20 cm paratha : spread 3
/
4
tsp/3.8 ml ghee
•
For 22 cm paratha : spread 1 tsp/5 ml ghee.
9. Remove paratha from tava. With paper napkins or cloth protecting
both hands, cup hands around paratha and quickly bring together
(crushing paratha ) and release. Rotate paratha 90 degrees. Repeat
crushing. Cook remaining rounds in the same way. Serve hot. •
9