Chapati

Sunday, October 16, 2011

Ingredients:

450g fine wholemeal flour
2 tbsp cooking oil
1 cup water mixed with 1 tsp salt


Method:

  • Sieve flour into a bowl. Make a hollow in the centre and pour oil into it. Rub oil into flour then add half the amount of water. Knead well for 10 minutes to form a soft dough.
  • Add the rest of the water gradually. Knead for another 10 minutes then cover with damp cloth and leave to stand for 45 minutes to 1 hour. Divide dough into balls the size of walnuts, and roll each on lightly floured board into thin, round pancakes.
  • Heat griddle or a heavy-based frying pan. When very hot, put one chapati on it. When small blisters appear on the surface, cook other side. Leave for a second then press lightly with a folded tea towel so that bubbles appear and when lightly brown, remove and wrap in a tea towel till ready to serve.
  • Brush a little ghee or oil on one side before serving (optional).


Note: Leaving the dough to stand before rolling, and pressing chapatis with a tea towel while cooking make the chapatis light.

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