Side Pannel
Chappati
Ingredients List
- 12 oz Atta; (wholemeal flour)
- 1 ts Salt
- Water; to mix
- Vegetable oil; for hands
- 2 oz Atta; for dusting
- Ghee; for spreading
Directions
Sift flour and salt together. make a well in the centre and add small
quantities of water until you have a smooth, pliable dough. Grease the
palms of your hands and knead well. Kkeep covered until ready to use.
Divide into 10 portions, using one portion at a time and keeping the rest
covered. Knead each portion into a ball, then flatten and place on floured
surface. Roll out until about 7" in diameter.
Heat a griddle (without oil) and when hot cook chappati on both sides,
pressing down gently. When cooked lightly spread or brush the first side
only, with ghee.
NOTES : These are best eaten as soon as they are cooked. They can be kept
wrm, wrapped in foil and placed in a warm oven.
quantities of water until you have a smooth, pliable dough. Grease the
palms of your hands and knead well. Kkeep covered until ready to use.
Divide into 10 portions, using one portion at a time and keeping the rest
covered. Knead each portion into a ball, then flatten and place on floured
surface. Roll out until about 7" in diameter.
Heat a griddle (without oil) and when hot cook chappati on both sides,
pressing down gently. When cooked lightly spread or brush the first side
only, with ghee.
NOTES : These are best eaten as soon as they are cooked. They can be kept
wrm, wrapped in foil and placed in a warm oven.
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