Chapatis #2 Ingredients
2 cup whole wheat flour
1 tsp salt
2/3 cup water
Chapatis #2 Directions
Yield: 12 Chapatis Cooking Time: 2 Minutes Each
Put the flour and salt into a bowl. Add the water and mix to a stiff
dough; knead well until the dough feels firm and elastic. Then place
in a greased plastic bag or in grease proof paper and leave in a warm
place for 30 minutes. Turn onto a floured board, shape the dough
into a long roll, and divide into 12 equal slices. Roll out paper
thin. Heat the heavy frying pan and when very hot, cook the chapatis
for not more than one minute on either side. Cool in a tea towel.
Chapatis should always be cooked fresh for each meal.
NOTE:
To cook them, you can use an ungreased heavy frying pan, griddle,
bakestone or solid plate.
Left-over chapatis make an attractive crispbread when dried off in a
cool oven.
From How To Make Good Curries by Helen Lawson Copyright 1973
Serves: 6
Chapatis #2 Recipe brought to you by Recipes To Go
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Food Quotes:
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.
Isadora Duncan, America dancer (1878-1927)
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).
