Wednesday, January 18, 2006

Indian Flat Bread


Chapati or roti is the most common Indian bread simply made with whole-wheat flour and water.

6 cups of coarsly whole-wheat flour
3 cups of water
ghee or butter to brush

Sift the flour into a deep bowl and make a hollow in the centre. Add water gradually, mix well by hand.

Knead the dough until it is smooth and not sticky or too dry. Cover and let the dough sit for 3 hrs.

Knead again if you wish before dividing. Divide the dough into 12-15 portions.

Lightly flour surface and roll out the dough with a rolling pin into a thin round patty. Turn the patty several times to prevent sticking. Make sure the patty's edge is thinner than the center.

Pre-heat a thick-bottomed frying pan over medium heat. Place the patty and cook until the color changed and bubles appeared, turn it over and cook for 30 more seconds.

When both sides are done, remove the chapati and put on gas stove over medium flame and it will puff up immediately. Turn quickly to bake the other side. Turn several times and make sure the edges are well cooked. If you don't have a gas stove, leave chapati on the pan and press them with a clean towel after the first turn on each side. It will puff up as you press.

Repeat the rolling and cooking process untill all chapatis are done.

You can serve a hot chapati dry or lightly brush some butter on it.

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