Recipe - Chapati With Spicy Potato Filling (Indian)

1 cup Whole wheat flour (or 1/3
White + 2/3 wh.
One half cup Water

1. Put flour in a large bowl with half the water 2. Blend the two together
until it holds. 3. Beat and knead well until it forms a compact ball. 4.
Knead dough into it is smooth and elastic. 5. Set aside for 30 minutes. 6.
Knead and divide dough into 4 to 6 parts 7. Roll each ball into a tortilla
like flat, about 1/8" thick. 8. heat an ungreased skillet. 9. Put phulka on
it and let cook for about 1 minute. 10. Turn and cook the second side for
2/3 minute till small bubbles form. 11. Turn again and cook the first side
pressed lightly with a towel. It should puff. Serve warm (maybe slightly
buttered).

Note: As the rolled out chappatis will dry out if they are left stand while
cooking other, it is advantageous to roll them out individually before
cooking them.

At step 9, the top should just start to look dry and small bubbles to form.

Recipe By : Somesh Rao

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini