Recipe - Chapatis

1 cup Whole wheat flour
One fourth teaspoon Salt
1 tablespoon Oil
One fourth cup Water (up to 1/3)

In a large bowl, combine the flour, salt, and oil until the oil is evenly
distributed throughout the mixture. Add One fourth cup of the water and knead the
mixture in the bowl to form a thick dough. If the mixture is too crumbly,
add more water, One half Tbsp at a time, until it is the proper consistency.
Transfer the dough to a lightly oiled surface and knead for 1015 minutes,
or until the dough is stiff but smooth. Form it into a ball and divide it
into 6 equal (smaller) balls. Press a ball flat between your palms. On a
lightly floured board, roll each flattened ball into a 6" diameter circle.
Heat a heavy skillet over medium heat and place the chapiti in it. Cook on
the 1st side for 30 sec, then turn and cook the second side for 30 sec.
Turn again, pressing lightly on the chapiti. (The chapiti should puff at
this point.) Turn the chapiti over again and continue to cook and turn a
few more times until lightly browned on both sides. Remove the chapiti from
the pan and repeat with the remaining dough.

Posted to Digest eatlf.v097.n202 by Paradise~Manifest
ausetkmt@concentric.net on Aug 11, 1997