| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Bread, Indian | 10 | Servings |
INGREDIENTS
| 12 | oz | Atta; (wholemeal flour) |
| 1 | ts | Salt |
| Water; to mix | ||
| Vegetable oil; for hands | ||
| 2 | oz | Atta; for dusting |
| Ghee; for spreading |
INSTRUCTIONS
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 Posted to TNT Recipes Digest by Helen <helen@hippo.prestel.co.uk> on May 17, 1998
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