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Instructions |
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Combine Flour with salt, add oil and mix.
Slowly add water, the more water the softer the Chapati will be.
Knead 3 minutes until soft but not sticky. Add a little more flour if it is sticky.
Cover and let the dough relax 15 - 30 minutes in a warm place.
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Pour Olive Oil in your hands and knead the dough again for a couple of minutes.
Divide dough into 8 ping pong size balls.
Lightly dust balls with flour.
Roll out the to 8 inch rounds.
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Heat flat pan until very hot, no oil.
Cook one side, 30 - 45 seconds until it starts to brown and puff. You will notice brown spots on the underside. Flip and cook on the other side. Brush this side with melted ghee or butter.
Flip one more time, pressing edges with a spatula while the Chapati puffs. Repeat.
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Suggestions |
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Great with any masala, curry, Raita, or Daal.
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Originally Submitted
5/11/2010
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