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Ingredients
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Quantity
|
|
Unbleached flour
|
1 ½ cups
|
|
Whole wheat flour
|
½ cup
|
|
Salt
|
1 tbsp
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Ghee
|
3 tbsp
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Water
|
½ cup
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Mix flours, salt, and butter and add just enough water to make a
firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more
the dough is kneaded, the lighter the bread will be. Shape the dough into a
ball, cover with a sheet of plastic and let it rest for at least 1 hour. If
left to rest overnight in the refrigerator, the finished bread will be even
lighter.
When ready to bake, take a small piece of dough about the size of
a golf ball, or a bit smaller. On a lightly floured board, roll the dough into
a thin circle, about 5 inches in diameter. Repeat with all the dough. Heat a
griddle or heavy-bottomed iron skillet until it is very hot (you will notice
the smoke rising from it). Place the rolled out chapati on the griddle and let
it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair
of kitchen tongs, you can lift the chapati to see if the underside has turned a
golden brown. Flip, and cook the other side about 1 minute.
As they are cooked, store the chapatis on a towel in a warm
covered container until ready to serve. Serve as soon as the last chapati is
baked.
