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Ingredients
- 2 c. chapatti flour (grnd wheat)
- 2 Tbsp. vegetable oil warm water Ghee for spreading plain flour for rolling
Directions
- Preparation time 10-15 min
- Put the chapatti flour into a bowl, add in the oil and mix lightly. Add in sufficient warm water to make a soft dough. If the mix is too sticky, add in a tsp. of ghee to the bowl and continue to knead.
- Devide the dough into walnut sized pcs. Set your griddle on a medium setting. If you do not have a griddle then a heavy frying pan or possibly a tavi will do. You will also need a wire rack set on an open flame or possibly a very warm radiant ring.
- Flatten a piece of dough between your palms and dip it in the plain flour. Now roll out to a thin round chapatti, aproximately 15 cms, 6 inches in diameter.
- Cook for 1 minute on the griddle (or possibly frying pan), turning once. Don't add in any butter or possibly oil to the frying pan as chapattis are cooked dry.
- Turn onto a wire rack over a warm flame. the chapattis should, at this stage, bubble up into a round balloon. Turn quickly to avoid burning. When lightly browned on both sides, put the chapattis one at a time onto a hot plate and spread each one with ghee, placing them on top of each other as you make them. Don't worry if your chapattis don't bubble up completely. They will be quite acceptable if you cook them on both sides without broning them.
- NOTES : Preparation time 10-15 minutesPut the chapatti flour into a bowl, add in the oil and mix lightly. Add in sufficient warm water to make a soft dough. If the mix is too sticky, add in a tsp. of ghee to the bowl and continue to knead. Divide the dough into walnut sized pcs. Set your griddle on a medium setting. If you do not have a griddle then a heavy frying pan or possibly a tavi will do. You will also need a wire rack set on an open flame or possibly a very warm radiant ring.Flatten a piece of dough between your palms and dip it in the plain flour. Now roll out to a thin round chapatti, aproximately 15 cms, 6 inches in diameter.Cook for 1 minute on the griddle (or possibly frying pan), turning once. Don't add in any butter or possibly oil to the frying pan as chapattis are cooked dry. Turn onto a wire rack over a warm flame. the chapattis should, at this stage, bubble up into a round balloon. Turn quickly to avoid burning. When lightly browned on both sides, put the chapattis one at a time onto a hot plate and sprea
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 27g | |
| Calories 240 | |
| Calories from Fat 240 | 100% |
| Total Fat 27.2g | 34% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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