| 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
A Message from our Provider:
“Sunsets – a gift from God”