RECIPES
19-07-2020 di redazione
Ingredients for 12/15 chapati
500 days of flour
hot water qb
half teaspoon salt
5 tablespoons of seed oil
Mix flour, salt and seed oil and add a little at a time slightly warmed water, until you reach a fairly elastic but firm dough. Work until soft and divide into three pieces.
Roll out one of the dough with a rolling pin, forming a 30 cm disc and grease it with a little oil. Divide the circle into three strips, roll each one up to form as many bricks. Take the central part of the brick and crush it with your thumb, as if to form a rose. Iron each piece using flour and a rolling pin, until you reach the size of the pan you are using. Put the pan on the heat and when it is at temperature, cook the first chapati, without adding oil.
When it starts to cook and turns white, the chapati swells slightly. Add a teaspoon of oil to the pan and turn the chapati. After a few minutes it is ready. Put it on a plate and cover it, so that it remains soft and stack the other chapati once cooked.
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