Chappati - 1

Course : Curry
Serves: 10
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12 ounces atta -- (wholemeal flour)
1 teaspoon salt
1/2 Cup water -- to mix
2 tablespoons vegetable oil -- for hands
2 ounces atta -- for dusting
2 tablespoons ghee -- for spreading

Preparation / Directions:

Sift flour and salt together. make a well in the centre and add small quantities of water until you have a smooth, pliable dough. Grease the palms of your hands and knead well. Kkeep covered until ready to use. Divide into 10 portions, using one portion at a time and keeping the rest covered. Knead each portion into a ball, then flatten and place on floured surface. Roll out until about 7" in diameter. Heat a griddle (without oil) and when hot cook chappati on both sides, pressing down gently. When cooked lightly spread or brush the first side only, with ghee.

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