Chapati


Ingredients:

150 gr flour convert conversion

150 gr convert conversionwhole wheat flour

1 tablespoon ghee (=clarified butter)

salt

1,8 dl water convert conversion

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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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