Sunday, October 17, 2010

Indian foods

 The making of chapati


  • 1 cup of water.
  • 2 cups of wheat flour

Steps to be followed:

  • Put the wheat flour and ghee into a bowl, and mix until it crumble.
  • Add half a cup of the water to the flour mixture, and stir so it combines into a soft dough.
  • Add the remaining water slowly, stir it until it's fully combined.
  • Knead the dough for 3 to 5 minutes.
  • Place the dough into an oiled bowl, and cover. Leave covered for about 30 minutes.
  • Divide the dough into 10 or 12 small balls, and dip them into wheat flour.
  • Roll the dough with a rolling pin until the balls resemble thin, round pancakes.
  • Heat a heavy based frying pan, and cook the chapati until blisters appear on the dough's surface. Turn over, and then cook it on the other side.
  • Remove the chapati from the heat, and wrap it up in a tea towel until ready to serve.
  • This recipe makes 1 or 2 chapatis.
  • You can use oil instead of ghee, if you prefer.
  • You need to cover the dough when it is resting.
  • The chapati is supposed to be puffed up when it's on the pan

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