Meal Type:

Total Time: 0 min.

Cook Method: Oven

     Serving Size: 10 2.5 5 10 20 40 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: September 12, 2009

1. Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough.

2. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be.

3. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour.

4. If left to rest overnight in the refrigerator, the finished bread will be even lighter.

5. When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller.

6. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter.

7. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it).

8. Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it.

9. Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown.

10. Flip, and cook the other side about 1 minute.

11. As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve.

12. Serve as soon as the last chapati is baked.

13. NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles.

14. 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.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: