Thursday, September 29, 2011


2 cups whole wheat flour (browner and rougher is better)
1/2 tsp salt
1 serving spoon oil
1 cup water (approx)

Keep adding water to the flour/salt/oil until it makes a soft dough, not sticky, not hard. Cover and rest at least 1/2 hour, or in fridge 2-3 days. To make chapati, make a golf-ball sized ball, dust with some more flour so it doesn't stick, roll out flat. Heat a thick pan, cook chapati on both sides. Then put the chapati right on the flame for a few seconds; it'll puff up.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

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