Side Pannel
Chapatis #2
Ingredients List
- 2 c Whole Wheat Flour
- 1 tb Salt
- 2/3 c Water
Directions
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. Yield: 12 Chapatis Cooking Time:
2 Minutes Each
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. Yield: 12 Chapatis Cooking Time:
2 Minutes Each
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
