Tuesday, June 8, 2010
I used 3 parts white flour and 1 part whole wheat flour for these, in addition to a teaspoon or two of salt, 1-2 cups of warm water and a clove of garlic, pressed.
Once the dough was formed I kneaded it with my hand until all the dry parts came together in a bowl.
Then I went through the process of rolling out the chapatis one by one, starting with spreading the dough with my fingers, then rolling it out flat.
When the dough is rolled into a thing rectangle I spread some oil over the top and divided it into even strips. These are rolled-up and set aside for final flattening and cooking.
As far as I can tell this rigorous process just works the oil into the dough, helps divide the dough into even portions and let's you listen to a whole one hour podcast.
In a heated skillet I sprayed some oil and cooked the chapati on both sides until browned and puffy with air holes.