Chapatti

The Chapatti, made of wholewheat flour, is the staple cereal food of Northern India and, like most other Indian breads is unleavened. The traditional fat used is ghee {clarified butter) or the less expensive hydrogenated vegetable oil. Butter

or vegetable fat may be used instead.

8 oz. wholewheat flour

½ teaspoon salt

2 oz. butter or vegetable fat 5 fl. oz. water

1 tablespoon clarified or melted butter

Sift the flour and salt into a large mixing bowl. Add the butter or vegetable fat and rub it into the flour with your

fingertips. Make a well in the centre and pour in 3 fluid ounces of water. Mix with your fingers, adding the rest of the water gradually.

Form the dough into a ball and place it on a floured board. Knead the dough for 10 minutes or until it becomes smooth and elastic.

Put the dough into a bowl, cover with a cloth and leave to stand for 30 minutes at room temperature.

Divide the dough into 8 portions. On the floured board, roll out the dough into a thin round shape, the size of a small

plate.

Meanwhile, heat a heavy iron frying-pan over moderate heat. When it is hot, place one portion of dough in the pan. When

small blisters appear on the surface, press the chapatti to flatten it. Then turn it over and cook it until it is a pale

golden colour.

Remove the chapatti from the pan and brush it with a little clarified or melted butter. Place the chapatti on a plate and cover with another plate to keep it warm until all the chapattis are cooked. Serve warm.

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