1 1/2 c Flour, unbleached
1/2 c Flour, whole wheat
1 ts Salt
3 tb Ghi
1/2 c Water
Mix flours, salt, and butter and add just enough water to make a firm
dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the
more the dough is kneaded, the lighter the bread will be. Shape the
dough into a ball, cover with a sheet of plastic and let it rest for
at least 1 hour. If left to rest overnight in the refrigerator, the
finished bread will be even lighter.
When ready to bake, take a small piece of dough about the size of a
golf ball, or a bit smaller. On a lightly floured board, roll the
dough into a thin circle, about 5 inches in diameter. Repeat with
all the dough.
Heat a griddle or heavy-bottomed iron skillet until it is very hot
(you will notice the smoke rising from it). Place the rolled out
chapati on the griddle and let it cook for 2-3 minutes, depending on
how thin you have rolled it. Using a pair of kitchen tongs, you can
lift the chapati to see if the underside has turned a golden brown.
Flip, and cook the other side about 1 minute.
As they are cooked, store the chapatis on a towel in a warm covered
container until ready to serve. Serve as soon as the last chapati is
baked.
NOTE: In India breads sometimes are baked in the fiery clay tandoor,
where they develop brown spots and bubbles. To achieve a similar
effect at home, you can use tongs to hold each chapati over a hot gas
flame until it puffs like a little balloon. The chapati will
collapse as it cools.
--- The Bombay Palace Cookbook
Stendhal
per Ellen Cleary
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on
06-14-95
