Chappathi/Roti
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| Ingredients: |
|
|
| Whole wheat flour |
- |
2 cups |
| Salt |
- |
1/2 teaspoon |
|
Method:
Measure
and sieve
whole wheat flour and salt into a vessel. Slowly add three-fourths cup of water. Mix well. Knead into medium soft dough. Add more water if required.
Cover the vessel and leave it for fifteen minutes. Divide into 14 equal portions. Make them into balls. Roll
them out into six-inch rounds on a board by adding flour occasionally (So that
they do not stick to the board). Cook on a griddle or a non - stick pan for
about half a
minute. Turn and cook on the other side for fifteen seconds. Cook till puffed and cooked on both sides.
Turn over and press gently with a spatula or a cloth to puff up the chappathi/roti. Serve hot, topped with
cooking oil or ghee (optional).
Chappathi's/roti's taste best with
Potato
Curry.
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