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.

Stendhal

9

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.