Directions
- Mix both flours with hot water (it can be boiling) and salt.
- Knead using for example a wooden spoon.
- When the flour has absorbed the water and the dough has cooled down a bit, put it on a work surface and knead for about 5 minutes.
- After this time the dough should be smooth and elastic. Put it back in the bowl, cover and set aside for 30 minutes.
- When the dough has rested, divide it into 10 balls.
- Roll each ball thinly, dusting the surface with flour.
- Fry the balls on a well heated pan for 40 seconds on one side and then 15-20 seconds on the other side.
- At the end you may, but you do not need to roast the prepared chapati over the burner fire.
- When you have fried all the chapati, brush them with clarified butter.
- Serve as an accompaniment to curry or as a stand-alone snack with a variety of sauces.
Ingredients
100 g whole wheat flour
75 g bread flour
5 g salt
130 ml hot water
clarified butter
India
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