1 1/2 cup flour, unbleached
1/2 cup flour, whole wheat
1 tsp salt
3 tbsp ghee
1/2 cup water
A Recipe for
Chapatis #3
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
In Mexico we have a word for sushi: bait. |
| José Simons |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This Recipe for Chapatis #3 is one of thousands in the Recipes-to-go Ethnic Cookbook.
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
If you enjoy this Chapatis #3 Recipe - you should enjoy the recipe collections you can find on the websites below:
Do vegetarians eat animal crackers? |
| Author Unknown |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
This is a recipe for Chapatis #3 from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
Mix flours, salt, and butter and add just enough water to make a firm
dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the
more the dough is kneaded, the lighter the bread will be. Shape the
dough into a ball, cover with a sheet of plastic and let it rest for
at least 1 hour. If left to rest overnight in the refrigerator, the
finished bread will be even lighter.
When ready to bake, take a small piece of dough about the size of a
golf ball, or a bit smaller. On a lightly floured board, roll the
dough into a thin circle, about 5 inches in diameter. Repeat with all
the dough.
Heat a griddle or heavy-bottomed iron skillet until it is very hot
(you will notice the smoke rising from it). Place the rolled out
chapati on the griddle and let it cook for 2-3 minutes, depending on
how thin you have rolled it. Using a pair of kitchen tongs, you can
lift the chapati to see if the underside has turned a golden brown.
Flip, and cook the other side about 1 minute.
As they are cooked, store the chapatis on a towel in a warm covered
container until ready to serve. Serve as soon as the last chapati is
baked.
NOTE: In India breads sometimes are baked in the fiery clay tandoor,
where they develop brown spots and bubbles. To achieve a similar
effect at home, you can use tongs to hold each chapati over a hot gas
flame until it puffs like a little balloon. The chapati will
collapse as it cools.
The Bombay Palace Cookbook Stendhal per Ellen Cleary
Serves: 10
Chapatis #3 Recipe brought to you by Recipes To-Go