Chapatis #3

Yield: 10 Servings

Ingredients:

1 1/2 c Flour unbleached
1/2 c Flour whole wheat
1 ts Salt
3 tb Ghee
1/2 c Water

Instructions:

Mix flours salt and butter and add just enough water to make a firm dough somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded the lighter the bread will be. Shape the dough into a ball cover with a sheet of plastic and let it rest for at least 1 hour. If left to rest overnight in the refrigerator the finished bread will be even lighter. When ready to bake take a small piece of dough about the size of a golf ball or a bit smaller. On a lightly floured board roll the dough into a thin circle about 5 inches in diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes depending on how thin you have rolled it. Using a pair of kitchen tongs you can lift the chapati to see if the underside has turned a golden brown. Flip and cook the other side about 1 minute. As they are cooked store the chapatis on a towel in a warm covered container until ready to serve. Serve as soon as the last chapati is baked. NOTE: In India breads sometimes are baked in the fiery clay tandoor where they develop brown spots and bubbles. To achieve a similar effect at home you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse as it cools. The Bombay Palace Cookbook Stendhal per Ellen Cleary