- 1 1/2 cups spelt flour (+ extra for countertops)
- 1/4 teaspoon salt
- 3/4 cup water
Nicodemus Boffin 2 years ago
My inaugural attempt turned out fair-to-good (the modesty of that judgement is due exclusively to "operator-error":) I suspect that as I repeat the recipe I will become more adept at forming and shaping a better "tuile" that will respond better during the pan-baking. For my rookie attempt, I am quite pleased with the texture and taste of my first phulkas. Four stars. And many thanks.