1 1/2 cup flour, unbleached
1/2 cup flour, whole wheat
1 tsp salt
3 tbsp ghi
1/2 cup ; water
Directions
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.
Servings: 10 servings
Chapatis Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
It is possible to track the history of `recipes` way back into distant history, in fact as far as early Egypt, and possibly even further than that. In practice though, generally, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later, there were two books which appeared in the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that time. For the decades that followed, the upper-class families of the West strove to lay on the most extravagent meals, and as a consequence, cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery publications were starting to become popular mostly as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Chapatis recipe.
