Chapatis #3 Ingredients
1 1/2 cup flour, unbleached
1/2 cup flour, whole wheat
1 tsp salt
3 tbsp ghee
1/2 cup water
Chapatis #3 Directions
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
A Chapatis #3 Recipe
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Food Quotes:
No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollack
Never eat more than you can lift.
Miss Piggy
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.
Mark Twain
Cooking is like love. It should be entered into with abandon or not at all.
Harriet van Horne
