• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Chapatis Ii

  • Recipe Submitted by on

Category: Breads, Indian

 Ingredients List

  • 1 1/2 c Flour, unbleached
  • 1/2 c Flour, whole wheat
  • 1 ts Salt
  • 3 tb Ghi
  • 1/2 c Water


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

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
per Ellen Cleary

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 06-14-95


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