Chapatis

Description

Chapatis should be light and flaky. Keep them lightly covered before serving. They may be quickly warmed in a hot oven before going on the table or served cold. They are a breakfast or afternoon tea accompaniment and excellent spread with butter or jelly.

Ingredients

• 1 cup all-purpose flour
• ½ tsp salt
• 1 cup water
• oil

Procedures

1. In a 3-quart bowl, sift flour and salt.
2. Blend in water to make a fairly stiff dough.
3. Knead thoroughly with the fingertips.
4. Roll into a round circle on a floured board.
5. Brush the surface with oil.
6. Cut once from the center of the circle to the edge.
7. Roll the pastry into a cone.
8. Press both ends in and form into a ball again.
9. Brush with oil and repeat process twice more.
10. Divide the pastry into 1 oz balls and roll each thinly into a 5- to 6-inch circle with a rolling pin.
11. Heat a small frying pan or skillet.
12. Place 1 tbsp oil in pan and fry each round of chapati separately on both sides until golden brown, adding oil as required.
13. Serve with entrees as a bread.