Chapati
150 gr flour
150 gr
 whole wheat flour
1 tablespoon ghee (=clarified butter)
salt
1,8 dl water
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© Janneke's Recipe pages - recipe baking your own bread, stuffed buns
Preparation in advance:
Sift both flours in a bowl. Rub the ghee with the fingertips in the flour till it has been taken.
Dissolve the salt in the water, add to the flour mixture, mix immediately and make a ball of the dough. Knead on a flour dusted working surface to a
smooth dough in about 5 minutes. Place the dough 30 minutes in the fridge.
How to prepare:
Divide the dough in 4 equal parts and then each part of the dough in 3 to get 12 balls.
Roll each ball to a circle of about 15 cm. Cover the rolled circles with a clean wet towel to prevent from drying.
Fry the chapati 1 by 1 about 1 minute on each side in a moderately warm non stick pan.
Push while frying with a clean, dry dish towel on the edges of the chapati to let puff a little. Make a heap on a plate and cover with a clean dish towel or
Place over low heat in a baking oven to keep warm. Serve warm.
First published: April 12, 2003, Netherlands
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