Indian Chapati and Poori
Ready In: 24 mins
Serves: 8
Ingredients
- 2 cups whole wheat flour
- 1⁄2 cup unbleached all-purpose flour
- 1 teaspoon salt
- 1⁄2 cup butter, melted
- 6 tablespoons warm water
- additional melted butter
Directions
- Combine whole wheat flour, all purpose flour, and salt in a large bowl. Stir in butter and warm water to make a smooth dough. Turn out onto lightly floured surface and knead 3 or 4 times, until smooth ball forms. Cover dough with towel and let rest for 1 hour. Dust with flour, stack, and cover with towel or plastic wrap.
- Heat electric griddle to 450°F (or heat griddle or skillet over high heat until drop of water bounces off surface).
- Cook chapatis, 1 at a time, until flecked with brown spots, about 2 minutes on each side. Brush with melted butter and stack as you remove them from the griddle. Wrap to keep warm and pliable. Serve immediately. Or, wrap and freeze.
- POORI: Heat 1 inch of vegetable oil in large skillet to 375°F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.
- Great Whole Grain Breads B Ojakangas.
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