phulka
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 500g Flour
  • 1T Cooking oil
  • 1t Cumin seeds
  • 1t Salt
  • 1T Sugar
  • 10g Dry yeast
  • 375ml Luke warm water
  • Oil for frying
Instructions
  1. Put flour, oil, cumin, salt and sugar in mixer. Mix for a minute or two.
  2. Add the dry yeast and mix through.
  3. Add the luke warm water slowly till it forms a dough.
  4. Knead the dough in the mixer for about 5 minutes till soft and elastic – it must still be slightly sticky to the touch.
  5. Put aside in a warm place and let it rise for +- 2 hours.
  6. Punch the dough down.
  7. Roll the dough out flat to approximately 2mm in thickness. Remember to sprinkle a little flour onto your work surface when you are rolling the dough out so it does not stick.
  8. Turn a drinking glass (tumbler) upside down and punch out circles of the dough.
  9. Heat the oil in a wok.
  10. Tip: To check whether the heat of your oil is right – stick the back end of a wooden spoon into the oil – if it bubbles and sizzles immediately around the spoon the oil is at the right temperature.
  11. Stick your dough circles into the heated oil for a minute or two. You will see it forms a bubble. Then turn it around till done - light corn-like colour.
  12. Take your deep fried dough circle out of the wok of frying oil and drain on a paper towel.
  13. To assemble - Open your little Phulka bread pockets.
  14. Add a meatball then add some apple salsa.
  15. I also like an extra squeeze of lemon juice just to give a fresh, zesty taste. Sprinkle with some coriander and enjoy.
Recipe by Anél Potgieter at https://anelpotgieter.com/?p=2541