Ingredients
1/2 cup whole wheat flour
2/3 cup unbleached all purpose flour
1/2 cup water approximately
1/4 tsp salt (optional)
Directions
Make up the dough approximately 1/2-hour before you need it. Allow the
dough to rest about 10 minutes. Pinch off portion of dough to form a
ball about 1 1/2 inches in diameter. Roll ball flat on lightly
floured surface. Pat back and forth between hands until thin.
(Patting makes the chapati puff when baked.)
Cook on top of the stove on ungreased griddle until browned and
puffed. Use medium heat so the griddle does not get too hot.
Servings: 10 servings
Chapatis (Roti) Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
Academics have proved the existence of recipes far back into ancient history, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, sadly, these old recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
As our culinary historical trip moves to more modern times there were a couple of interesting books published in the 1300s : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that we all know today, but rather accounts of the types of food on the tables of the nobility of that period. In the 15th century, people returning from the crusades brought us many foods and spices from the Middle-East, such as basil and rosemary. These new foods and tastes caused an eruption in books on cooking, most of which are now in private cookery archives. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chapatis (Roti) recipe.
