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Posted By Susan Jane Cheney On September 29, 2007 @ 4:58 pm In Global Flatbreads,Global Sampler,Recipes | No Comments
These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers by Susan Jane Cheney.
Yield: 12 (5- to 6-inch) chapatis
Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a clean tea towel. Let the dough rest for 30 minutes.
Divide the dough into 12 equal pieces and shape each into a ball.
Heat a small nonstick skillet sprayed with cooking oil.
Roll out each ball of dough into a thin round, about 5 inches in diameter. Cook one at a time on the skillet over medium heat until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough. Keep the chapatis warm, stacked one atop another in foil, until all are done. Serve at once.
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URL to article: http://www.vegkitchen.com/recipes/chapatis/
URLs in this post:
 Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers: http://www.amazon.com/gp/product/0898159539?ie=UTF8&tag=vegetariankit-20&linkCode=as2&camp=1789&creative=9325
 global flatbreads.: http://www.vegkitchen.com/category/recipes/global-sampler/flatbreads/
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