Recipe#11821

Title: Chapati

From: carriej999@aol.com (Carriej999) 
 Newsgroups: rec.food.recipes 
 Subject: Flatbread 
 Date: 17 Apr 1998 05:47:25 -0600 
 Message-ID: <1998041611153901.HAA23193@ladder01.news.aol.com> 

2 1/4 cups durum flour
 1/2 teaspoon sea salt
 1 tablespoon  canola oil
 2/3 cup very warm water
 Combine flours and salt in a large mixing bowl.  Mix in oil and
 water to form a stiff dough, adding more water if necessary.  Remove
 dough from bowl and knead on a lightly floured surface until smooth,
 about 5 minutes.
 Return dough to bowl, cover with a towel and set aside in a warm
 place for one hour.
 Turn dough out onto a lightly floured surface and divide into 14
 equal portions. Roll each piece into a ball and cover with a damp
 towel.  Heat an ungreased griddle or large frying pan over medium
 heat. Working with one ball of dough at a time, flatten it, then
 roll into a 6" circle, using only enough flour to keep dough from
 sticking. When griddle is hot, pick up dough, shake off excess
 flour and place it on a hot pan. Cook until brown spots appear,
 about one minute. Flip dough over and cook on other side. (Chapati
 may puff up while cooking.)
 Cover and place in a warm oven while cooking remaining chapatis.
 HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour
 and 1 cup unbleached all-purpose flour.
 Spread with margarine or butter after cooking to maintain moistness.
 Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
 Mintzias MC formatted by Martha Hicks 4/98