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- 3-1/2 cups whole wheat flour
- 1-1/2 cups water
- Stir the water into 3 cups of the flour a little at a time. Reserve the rest of the flour for flouring the board and the rolling pin.
- Knead for about 5 minutes. Let stand about 1/2 hour.
- Preheat an ungreased 9" frying pan on a medium flame (or use a griddle).
- Divide the dough into thirds, then halves, then halves again, in other words, into 12 equal pieces. Roll into balls.
- Generously flour the board and the rolling pin. Roll the dough into very thin circles to fit the 9" frying pan. Don't roll too many at a time, so that they won't dry out before pan-baking.
- Fry (that is, pan bake) the dough for one minute. It will probably puff up in a few places.
- Turn the chapati with a spatula and fry on the second side for about a minute, or a little less. It will puff up more, but not evenly.
- After every few chapatis, wipe the charred whole wheat grains which have fallen into the pan, so that they will not give a charred taste to the chapatis which you make afterwards.
- Serve as bread with curry or another main dish.
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