RECIPES OF INDIA

Ingredients

3 cups

1 tsp

1 tbsp

3/4 cup

1/2 tsp

Indian whole wheat flour

Salt

Ghee (or vegetable oil) (optional)

Warm water

Curd (plain yoghurt) (optional)

1. Put flour in mixing bowl, reserving about half cup for rolling chapatis
2. Add salt to the flour in the bowl, then rub in ghee or oil, if used
3. Make a hole in the center and add water slowly and mix to a firm but not stiff dough
4. Add curd (if used) to the dough
5. Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be)
6. Form dough into a ball, cover with  clean kitchen cloth or clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender)
7. Divide the dough into peach-size balls
8. On a lightly floured surface, flatten one ball of dough with your hand
9. Using a rolling-pin, roll out the dough into a thin, round patty about 6 inches in diameter
10. After rolling out chapatis, heat a griddle plate or heavy-based frying pan until medium heat, and cook the chapatis, starting with those that were rolled first
11. Put chapati on griddle and leave for about 1 minute
12. Turn and cook other side a further minute, pressing lightly around the edges of the chapati with a clean cloth
13. As each one is cooked, wrap in a clean cloth until all are read