from A Higher Taste

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Chapatis

 

 

2 cups whole wheat flour

1/3 cup yogurt

½ to ¾ cup water as needed

ghee or melted butter

In bowl combine flour and yogurt. Gradually add water until you have a

soft dough. Knead on floured

tabletop.

 

Divide dough into 12 pieces. Roll each piece into a ball and then press

flat in the palms of your hands.

 

Place a cast iron skillet on medium heat, so it will be a little hot by

the time you are ready to cook the first

chapati.

 

Roll flattened balls into 5-inch circles on a table or board covered

with flour. Try to make the chapati as

round as possible. After it is rolled, place on skillet. When the

chapati starts bubbling on one side, turn it over

and cook on the other side. This takes about 20 seconds on each side.

 

While first chapati is cooking in skillet, turn second burner on to

medium heat. (If you have an electric range,

use a small grill over the burner.)

 

After the chapati has been cooked in skillet, quickly take a pair of

tongs and hold the chapati gently over

medium heat until it puffs up. This should take about 5 seconds. Then

hold chapati with tongs on other side

and cook for another 5 seconds. Chapati will look like it is freckled

with brown spots. Don't be discouraged if

the chapati doesn't puff up all the time. This takes practice.

 

Brush with melted butter or ghee.

Makes 1 dozen.