Recipe - Chappati

12 ounce Atta; (wholemeal flour)
1 teaspoon Salt
Water; to mix
Vegetable oil; for hands
2 ounce Atta; for dusting
Ghee; for spreading

Sift flour and salt together. make a well in the centre and add small
quantities of water until you have a smooth, pliable dough. Grease the
palms of your hands and knead well. Kkeep covered until ready to use.

Divide into 10 portions, using one portion at a time and keeping the rest
covered. Knead each portion into a ball, then flatten and place on floured
surface. Roll out until about 7" in diameter.

Heat a griddle (without oil) and when hot cook chappati on both sides,
pressing down gently. When cooked lightly spread or brush the first side
only, with ghee.

NOTES : These are best eaten as soon as they are cooked. They can be kept
wrm, wrapped in foil and placed in a warm oven.

Recipe by: Taste of India

Posted to TNT Recipes Digest by Helen helen@hippo.prestel.co.uk on May
17, 1998