Side Pannel
Chapatis Ii
Ingredients List
- 1 1/2 c Flour, unbleached
- 1/2 c Flour, whole wheat
- 1 ts Salt
- 3 tb Ghi
- 1/2 c Water
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
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 06-14-95
9
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
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 06-14-95
9
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