INGREDIENTS

INSTRUCTIONS

Combine flours and salt in a large mixing bowl.  Mix in oil and water
to form a stiff dough, adding more water if  necessary. Remove dough
from bowl and knead on a lightly floured  surface until smooth, about 5
minutes.  Return dough to bowl, cover with a towel and set aside in a
warm  place for one hour.  Turn dough out onto a lightly floured
surface and divide into 14 equal  portions. Roll each piece into a ball
and cover with a damp towel.  Heat an ungreased griddle or large frying
pan over medium heat.  Working with one ball of dough at a time,
flatten it, then roll into  a 6" circle, using only enough flour to
keep dough from sticking.  When griddle is hot, pick up dough, shake
off excess flour and place  it on a hot pan. Cook until brown spots
appear, about one minute.  Flip dough over and cook on other side.
(Chapati may puff up while  cooking.)  Cover and place in a warm oven
while cooking remaining chapatis.  Per chapati: 64 cal, 2 g prot, 81 mg
sod, 14 g carb, 0.3 g fat, 0 mg  chol, 18 mg calcium  HINTS: Substitute
durum flour with 1-1/2 cups whole wheat flour and 1  cup unbleached
all-purpose flour.  Spread with margarine or butter after cooking to
maintain moistness.  Source: Vegetarian Gourmet, Autumn 1993 Typed for
you by Karen  Mintzias  MC formatted and busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com>
on Apr 13, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 49.2mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g