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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put flour and salt in a bowl. | 2. Add water a cup at a time, kneading. | 3. When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour. | 4. When all the flour is kneaded into a ball, poke lots of holes into the ball of dough. | 5. Pour a little oil into the dough and knead it inches. | 6. Add the rest of the oil (the dough will look very oily and that's the way it should be). | 7. Cover with a clean cloth and let sit for at least an hour. | 8. Roll the ball in a little bit of flour so it's not sticky. | 9. Divide the dough into about 15-20 balls depending on how big you want the chappatis to be. | 10. Flour the counter/board. | 11. Roll out each ball to about 6 inches in diameter. | 12. Brush with melted butter. | 13. Fold in three (like you fold a letter). | 14. Now it should almost look like a long tube. | 15. Take one end of that tube and fold it in to the centre and gently press it inches. | 16. Take the other end of the tube and fold it over the seam. | 17. Now you should have a little bundle of dough. | 18. (In other words, fold the dough into thirds one way, and then the other). | 19. Flour a plate and place the bundles on them. | 20. Roll each one out to about 6-8 inch diamete, flouring counter/board as needed. | 21. On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it. | 22. When it starts looking a bit translucent, flip it over. | 23. Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape). | 24. Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest). | 25. You will have to adjust the heat during the whole frying process. | 26. Clean off the pan with paper towels or a clean cloth in between frying each chappati. | 27. Don't turn the chappatis too much, just once or twice is enough. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	6	cups		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt	1	tablespoon		-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
butter			melted	-	-	-	-
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.