1 1/2 cup flour, unbleached
1/2 cup flour, whole wheat
1 tsp salt
3 tbsp ghi
1/2 cup ; water
A Recipe for
Chapatis
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“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
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This Recipe for Chapatis is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Chapatis from the recipe cookbook of Recipes-to-go (Ethnic)
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Food Tip |
An empty belly is the best cook. |
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| Author Unknown |
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.
Serves: 10
Chapatis Recipe brought to you by Recipes To-Go