12 oz atta; (wholemeal flour)
1 teaspoon salt
1 water; to mix
1 vegetable oil; for hands
2 oz atta; for dusting
1 ghee; for spreading
Directions: How to Cook Chappati
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.
Recipe by: Taste of India
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