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Chapati

List of Ingredients




1 1/2 whole grain flour
1/2 cup all purpose flour
3/4 cup water

Recipe



Mix a little water at a time into the flour in mixing bowl. When all the water
is incorporated, start kneading the dough, moistening hands frequently to ease
it off the bowl. When it is soft and pliable, cover the bowl with a damp
cloth and let it stand for at least 30 minutes.

Heat a large thick bottomed skillet ( a cast iron griddle works well), then reduce heat.
Break off 2-3 oz. of dough and roll it out on a floured surface gently and lightly until you have
made a flat, round disk. Press too hard and it will glue itself to the table,
so be light handed!
Place bread on hot pan and turn when it gets a shadowed
look to it; carefully lift it up and turn it over. After 30 sec you should
see tiny bubbles, then turn it over. Press down with a clean towel until
it it evenly cooked, should be golden brown, and slightly puffy., Each chapati
should only take a minute. Keep warm in a dishtowel, then eat.
Great with a steaming pot of homemade soup on a blustery Chicago night.