Thursday, February 09, 2006

Roasted Unleavened Bread-Chappati

Makes 10-12

12 oz atta (whole wheat bread flour)
1 teaspoon salt
water, to mix
a few drops vegetable oil, for brushing
2 oz. att (whole wheat bread flour)
glee or unsalted butter, for spreading

Sift the flour and salt into a large bowl. Make a well in the center and slowly add small quantities of water until you have a smooth but pliable dough. Grease the palms of your heads and knead the dough well. Keep covered until you are ready to use.
Drizzle the dough into 10-12- equal portions, using one portion at a time and keeping the rest covered. Knead each potion into a ball, then flatten with you hands and place on a floured surface. Roll out until you have a circle about 7 inch in diameter.

Heat a heavy griddle and when hot, roast the chappatis on each side, pressing the edges down gently, When both sides are ready, brush the first lightly with ghee or butter.

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