Chapattis, Thick
By: Anonymous
Published: Thursday, February 11, 2010 - 12:24pm

Ingredients




1 pound chapatti flour (ground wheat)
1 teaspoon salt
3 tablespoons cooking oil
hot water
3 tablespoons melted ghee (3 to 4)
plain flour for dusting

Preparation

1 Serves 4-6 2 Put the chapatti flour and salt into a large bowl, add the oil and rub in. Add enough hot water to make a soft pliable dough. Devide the dough into large tangerine-sized balls. Heat a tavi or non-stick frying pan over a medium heat. Also set a wire rack over a high flame. (if you are using gas, you can turn the flame up and down as required). Flatten each ball between the palms of your hands, coat in plain flour and roll out to 5 cms, 2 inch disk. Brush with a little melted ghee. Sprinkle on some more plain flour and bring 3 Cook on a heated tavi or frying pan for 1 minute, Turning once after 20-30 seconds. Turn onto the wire rack and cook over the raw flame turning quickly until bubbled up and lightly brown. Repeat this process with the rest of the balls Brush melted ghee over each roti, (chapatti) as it cooks and stack them up. 4 NOTES : Serves 4-6Put the chapatti flour and salt into a large bowl, add the oil and rub in. Add enough hot water to make a soft pliable dough. Divide the dough into large tangerine-sized balls. Heat a tavi or non-stick frying pan over a medium heat. Also set a wire rack over a high flame. (if you are using gas, you can turn the flame up and down as required). Flatten each ball between the palms of your hands, coat in plain flour and roll out to 5 cms, 2 inch disk. Brush with a little me