Chapati bread

This is the bread we usually make with Indian. Its very quick and easy unlike Naan that takes 8 hours.

Ingredients

2 cups chapati flour, pastry-grind durum wheat flour, or all purpose white flour.
1/2 teaspoon salt
2 tablespoons oil
3/4 to 1 cup water
flour for dusting
melted butter or oil for brushing on cooked bread

Preparation

1. Mix all the ingredients except water in a large bowl or baking pan. Add water gradually, working it into the flour, mixing and kneading. Do not use all the water at once; add it gradually and use only what is necessary. Knead the dough well until it s supple and elastic. The exact quantity of water will vary depending on the type of flour used. Form dough into a flattened ball and cover it with a damp towel.




2. Heat a griddle on high. Turn the heat down to medium once the griddle is hot.

3. Divide the dough into eight to ten portions and form each portion into a small round ball. Flatten balls, dust with a little flour and with a rolling pin, roll them out on a flat surface in a circle about 1/16 inch think.



4. Bake rolled out chapatis on the griddle for about 30-40 seconds on each side; then, holding chapatis with a pair of tongs, place each on gas burner over a high flame for a few seconds on each side. The chapatis will puff up and have golden brown spots. Brush chapatis with a small amount of butter or oil before serving.