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Ingredients
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Quantity
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Atta (whole meat)
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12 ounces
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|
Salt
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1 tsp
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Water
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to mix
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Vegetable oil
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for hands
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Atta – for dusting
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2 ounces
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Ghee
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for spreading
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Sift flour and salt together. Make a well in the centre and add
small quantities of water until you have a smooth, pliable dough. Grease the
palms of your hands and knead well. Keep covered until ready to use.
Divide into 10 portions, using one portion at a time and keeping
the rest covered. Knead each portion into a ball, then flatten and place on
floured surface. Roll out until about 7" in diameter.
Heat a griddle (without oil) and when hot cook chappati on both
sides, pressing down gently. When cooked lightly spread or brush the first side
only, with ghee.
