Chapati
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Chapati
  Indian    Flatbread    Bread  
Last updated 6/12/2012 1:12:48 AM. Recipe ID 40920. Report a problem with this recipe.
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      Title: Chapati
 Categories: Breads, Hand made
      Yield: 12 Servings
 
  2 1/2 c  Whole wheat flour
      2 tb Butter
      1 tb Salt
      1 c  Water; Lukewarm
 
  Put 2 cups flour into a large mixing bowl.
  
  Cut butter into small pieces.  Make a hollow in the center of the
  flour and add butter.  Rub butter into flour with your fingertips
  until mixture looks like large bread crumbs.
  
  Mix salt into water.  Add enough water, a little at a time, to flour
  mixture to make a firm (but not stiff) dough.
  
  Knead dough in bowl for about 5 or 10 minutes.  Cover bowl with a damp
  cloth and let stand at room temperature for at least 1 hour.
  
  Divide dough into 1-1/2 inch pieces, and roll each piece into a smooth
  ball.
  
  Sprinkle remaining 1/2 cup flour onto a flat surface.  With a rolling
  pin, roll out each ball until it resembles a thin pancake.  [Try not
  to incorporate too much extra flour into the chapati - it makes them
  tough.]
  
  Heat a heavy skillet or griddle over medium-high heat.  Place one
  chapati in the center.  When small brown spots appear and the edges
  begin to curl up (in about 1 minute), turn the chapati over with a
  spatula.  Cook chapati for about 2 minutes or until small brown spots
  appear.  Wrap the cooked chapati in a towel to keep them warm.
  
  Makes 12 to 15 chapati.
  
  Note:  Butter may be omitted, or the amount of butter may be reduced.
  
  >From: Don Jorgensen  From: Bread-Bakers
  Archives: ftp.best.com/pub/reggie/archives/bread/recipe
 




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Recipe ID 40920 (Apr 03, 2005)

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