Indian Chapati and Poori

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READY IN: 24mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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