Chapati Unleavened Bread
Serving Size : 1
Ingredients for prepare Chapati Unleavened Bread
:
| Amount | Measure | Ingredient - Preparation Method |
| 250 | gram | wholemeal - (atta) flour |
| 1/2 | teaspoon | salt |
| 1 | tablespoon | ghee - margarine or oil |
| 3/4 | cup | warm water - (approx) |
recipe Chapati Unleavened Bread
Put atta flour in a mixing bowl and add salt
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then rub in ghee or margarine or oil. Add enough water to make a soft and workable
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dough. Knead dough for at least 10 minutes (the more it is kneaded,
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the lighter the bread will be). Form the dough into a ball then put
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in a plastic bag. Let it stand for 2 to 3 hours. (If left overnight, the chapati
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will be very light and tender.) Divide dough into twelve equal pieces. Shape
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into small round balls. Coat balls with atta flour then roll out with a rolling pin
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on a lightly floured board into a thin, flat circular shape. Heat a heavy griddle until very hot. Grease
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the griddle lightly (use a piece of towelling cloth dipped in oil). Place chapati
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on it and cook for a minute, pressing lightly around the edges with a folded tea towel.
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Bubbles will appear on the surface and when cooked, brown flecks will be seen. As each chapati is cooked, wrap
Chapati Unleavened Bread
in a clean tea towel until ready to serve.
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