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home > recipes > breads > chapati
from New Jersey, USA Chapati 1 pkg. (1/2 oz.) active dry yeast 3/4 c. warm water (105-110 degrees) 1 1/2 c. all-purpose flour 1 1/2 c. whole wheat flour 1 tsp. salt 2 tbsp. butter, melted In small bowl dissolve yeast in warm water. Let stand 5 minutes. Place flours and salt in bowl of food processor. Turn on machine and slowly add yeast-water mixture. Keep machine running until dough just forms a ball. Place ball in greased bowl. Cover with towel and let rise 1 hour in warm place. Punch down dough and turn out on lightly floured surface. Roll dough into a log about 1 1/2 inch thick. Cut log vertically into 12 equal pieces. Roll each piece into a 6 inch circle. In large cast-iron or heavy skillet over high heat cook chapati one at a time, 1-2 minutes until they begin to form bubbles. With tongs turn and cook other side about 1-2 minutes, until golden brown. Brush with melted butter. Note: Store tightly wrapped in the refrigerator for 1 week. To reheat, cook in microwave on high 1 minute on microwave-safe dish lightly covered with plastic wrap. Makes 12 chapatis.

Chapati


average rating = 5 stars(5.00002 comments available)
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(posted July 18, 1998)


from New Jersey, USA

Chapati

1 pkg. (1/2 oz.)
active dry yeast
3/4 c. warm water (105-110 degrees)
1 1/2 c.
all-purpose
flour
1 1/2 c. whole
wheat flour
1 tsp.
salt
2 tbsp.
butter, melted

In small bowl
dissolve
yeast in warm water. Let stand 5 minutes. Place flours and salt in bowl of food processor. Turn on machine and slowly add yeast-water mixture. Keep machine running until dough just forms a ball. Place ball in greased bowl. Cover with towel and let rise 1 hour in warm place. Punch down dough and turn out on lightly floured surface. Roll dough into a log about 1 1/2 inch thick. Cut log vertically into 12 equal pieces. Roll each piece into a 6 inch circle. In large cast-iron or heavy skillet over high heat cook chapati one at a time, 1-2 minutes until they begin to form bubbles. With tongs turn and
cook other side about 1-2 minutes, until golden
brown. Brush with melted butter. Note: Store tightly wrapped in the refrigerator for 1 week. To reheat, cook in microwave on high 1 minute on microwave-safe dish lightly covered with plastic wrap. Makes 12 chapatis.



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+2 comments


from CHICAGO, United States wrote:8  0

My brother knows the best. It was just like being at home.
5 starsAugust 5, 2005


from Tokyo, Japan wrote:8  1

Excellent and I tried it. It is just too too good. All my friends love it. P.S. I am Kenyan
5 starsMay 16, 2000


 
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