Ingredients
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2 cups stone ground Flour
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1 tsp Salt
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1 Tbs Vegetable Oil
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¾ cup warm Water
Directions
Steps
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1
Done
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Combine all ingredients and knead into a smooth dough. The dough is ready when it is not sticky any more and your fingers leave a smooth impression. It should feel soft and pliable. |
|
2
Done
|
Cover and let sit for 1 hour. |
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3
Done
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Before rolling out punch the dough and knead again. |
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4
Done
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Divide the dough into 10-12 balls, flatten lightly by hand and dip each ball into some more flour. Roll out into about 15 cm/6 in circles. |
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5
Done
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Lightly oil the top of the chapatti and fold over twice until you have a triangle. Lightly flour the topside and roll out again. |
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6
Done
|
Heat a crepe pan or traditional Indian flat pan without oil on medium-high. When hot place a rolled out chapatti "right side" up onto the pan (the "right side" is the one facing you when you roll it out). When bubbles appear turn the chapatti over and cook until tiny brown spots appear on the side facing the pan. |
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7
Done
|
Remove from pan and butter with ghee. |
