Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 ounces atta -- (wholemeal flour)

  3. 1 teaspoon salt

  4. water -- to mix

  5. vegetable oil -- for hands

  6. 2 ounces atta -- for dusting

  7. ghee -- for spreading

Instructions Jump to Ingredients ↑

  1. Sift flour and salt together. make a well in the centre and add small quantities of water until you have a smooth, pliable dough. Grease the palms of your hands and knead well. Kkeep covered until ready to use.

  2. Divide into 10 portions, using one portion at a time and keeping the rest covered. Knead each portion into a ball, then flatten and place on floured surface. Roll out until about 7" in diameter.

  3. Heat a griddle (without oil) and when hot cook chappati on both sides, pressing down gently. When cooked lightly spread or brush the first side only, with ghee.


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