Preparation:
Mix the flour and water to make a dough that is pliable yet not too sticky. Add ghee or butter and turn the mixture out into a floured board and knead by hand for 10 to 15 minutes. Roll the whole dough into a large ball and cover with a damp cloth and set aside for about an hour. Knead the dough again for a few minutes and break them into golf-ball sizes. Flatten into circles with hands while dabbing with a little flour and roll them out with a rolling pin into circles about 20cm in diameter. Bake them on a heated tava or non-stick pan, turning them over until little brown spots appear. Press the top of the chapati with a clean cloth to help make air bubbles form and keep the chapati light. As each one is cooked, wrap in a clean cloth to keep warm. |
