Recipe - Chapatis Ii

1 One half cup Flour, unbleached
One half cup Flour, whole wheat
1 teaspoon Salt
3 tablespoon Ghi
One half cup Water

Mix flours, salt, and butter and add just enough water to make a firm
dough, somewhat like a biscuit dough. Knead for 1015 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 heavybottomed 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 23 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 12018223627 Posted by FAYLEN on 061495

Posted to MCRecipe Digest V1 #707 by Lisa Clarke lisa@gaf.com on Aug 1,
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