Unleavened Bread (chapatti)

INGREDIENTS

INSTRUCTIONS

Sift the flour and salt together into a large bowl and gradually add a
little water to obtain a hard dough. Kneed the dough for 5 minutes
until it becomes elastic. Return the ball of dough to the bowl, cover
with foil or cling film and place in the refrigerator to chill for  2-3
hours.  To cook, break off a lump of dough and form it into a ball
approximately 2 inches in diameter. On a floured board, roll each  ball
into a disc measuring 6-9 inches in diameter and about 1/8 inch  thick.
Traditionally, chapattis are cooked on a convex iron plate  known as a
tawa, but if you do not have one of these, they can be  cooked with a
high degree of success in a dry frying pan.  Sprinkly a little flour
into the frying pan, heat it and place the  chapatti in it. Cook until
it is dry on one side, turn it over and  cook the other side. This
should take about a minute. Once you have  done this, remove the frying
pan from the heat and using tongs place  the cooked chapatti directly
onto a low heat source. If this is gas  you should leave it there for a
couple of seconds then flick it over  onto the other side. It takes
slightly longer on electric cookers.  You will see that brown spots
begin to form on either side and the  chapatti should puff up almost
into a sphere. Place the chapatti in a  tea towel and wrap, keeping
warm in a low oven before serving.  Per serving: 0 Calories; 0g Fat (0%
calories from fat); 0g Protein; 0g  Carbohydrate; 0mg Cholesterol;
533mg Sodium  NOTES : Must be eaten within 1/2 hour of being cooked or
they become  tough.  Recipe by: Indian Cooking, Khalid Aziz  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 581.5mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g