|
 |
 |
 |
 |
|
|
|
Chapatibreads, indian 1 cup whole wheat flour (or 1/3 1 white + 2/3 wh. 1/2 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
|
|
 
 |
|
|
|
