INGREDIENTS

INSTRUCTIONS

Put the flour and salt into a bowl. Add the water and mix to a stiff dough;
knead well until the dough feels firm and elastic. Then place in a greased
plastic bag or in grease proof paper and leave in a warm place for 30
minutes. Turn onto a floured board, shape the dough into a long roll, and
divide into 12 equal slices. Roll out paper thin. Heat the heavy frying pan
and when very hot, cook the chapatis for not more than one minute on either
side. Cool in a tea towel. Chapatis should always be cooked fresh for each
meal. NOTE: To cook them, you can use an ungreased heavy frying pan,
griddle, bakestone or solid plate. Left-over chapatis make an attractive
crispbread when dried off in a cool oven. Yield: 12 Chapatis Cooking Time:
Recipe by: How To Make Good Curries by Helen Lawson
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 04, 1998

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