Chapati

Discussion in 'Food and nutrition' started by International Recipes OnLine, Sep 27, 2005.

  1. Chapati

    submitted by food.chat
    from New Jersey, USA

    Chapati

    1 pkg. (1/2 oz.) active dry yeast
    3/4 cup warm water (105-110 degrees)
    1 1/2 cup all-purpose flour
    1 1/2 cup whole wheat flour
    1 tsp. salt
    2 tbsp. butter, melted

    In small bowl dissolve yeast in warm water. Let stand 5 minutes. Place
    flours and salt in bowl of food processor. Turn on machine and slowly
    add yeast-water mixture. Keep machine running until dough just forms a
    ball. Place ball in greased bowl. Cover with towel and let rise 1 hour
    in warm place. Punch down dough and turn out on lightly floured
    surface. Roll dough into a log about 1 1/2 inch thick. Cut log
    vertically into 12 equal pieces. Roll each piece into a 6 inch circle.
    In large cast- iron or heavy skillet over high heat cook chapati one at
    a time, 1-2 minutes until they begin to form bubbles. With tongs turn
    and cook other side about 1-2 minutes, until golden brown. Brush with
    melted butter.

    Note: Store tightly wrapped in the refrigerator for 1 week. To reheat,
    cook in microwave on high 1 minute on microwave-safe dish lightly
    covered with plastic wrap. Makes 12 chapatis.



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