MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Chapatis II
  Categories: Polkadot, Faylen, Indian, Breads
       Yield: 10 Servings
  
   1 1/2 c  Flour, unbleached
     1/2 c  Flour, whole wheat
       1 ts Salt
       3 tb Ghi
     1/2 c  Water
  
   Mix flours, salt, and butter and add just enough water to make a firm
   dough, somewhat like a biscuit dough.  Knead for 10-15 minutes - the
   more the dough is kneaded, the lighter the bread will be.  Shape the
   dough into a ball, cover with a sheet of plastic and let it rest for
   at least 1 hour. If left to rest overnight in the refrigerator, the
   finished bread will be even lighter.
   
   When ready to bake, take a small piece of dough about the size of a
   golf ball, or a bit smaller.  On a lightly floured board, roll the
   dough into a thin circle, about 5 inches in diameter.  Repeat with
   all the dough.
   
   Heat a griddle or heavy-bottomed iron skillet until it is very hot
   (you will notice the smoke rising from it).  Place the rolled out
   chapati on the griddle and let it cook for 2-3 minutes, depending on
   how thin you have rolled it. Using a pair of kitchen tongs, you can
   lift the chapati to see if the underside has turned a golden brown.
   Flip, and cook the other side about 1 minute.
   
   As they are cooked, store the chapatis on a towel in a warm covered
   container until ready to serve.  Serve as soon as the last chapati is
   baked.
   
   NOTE: In India breads sometimes are baked in the fiery clay tandoor,
   where they develop brown spots and bubbles.  To achieve a similar
   effect at home, you can use tongs to hold each chapati over a hot gas
   flame until it puffs like a little balloon.  The chapati will
   collapse as it cools.
   
                 --- The Bombay Palace Cookbook
                     Stendhal
                     per Ellen Cleary
   
   * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN on
   06-14-95
  
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