Chapatis (Grilled Indian Bread)
2 cups of whole wheat flour
1/2 teaspoon of salt
2 tablespoons of melted butter
3/4 cup of lukewarm water
Additional melted butter or ghee
Place the flour and salt in a deep mixing bowl. Mix in melted butter and enough lukewarm water to form a dough. Dough should not be sticky. Form dough into a ball cover with aluminum foil, and let stand for 1 hour.
Divide dough into 12 balls. Roll each into 4 - 5 inch circle on a lightly floured pastry cloth. Layer dough circles between sheets of aluminum foil and seal with additional foil until ready to grill.
Put chapatis, one at a time, on a hot grill surface that has not been greased. Dough will blister. Press edges with a spatula toward the center to help the center of the bread puff. When puffed, turn over and rotate gently. Cook until bread is a pale golden. Remove from grill and brush with a little butter or ghee. Keep warm, covered with foil. Serve with Halibut Curry with Chutney. 12 chapatis
|
Grilling Cookbooks
|
|
