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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large mixing bowl put the flour, oil and salt. Mix well. | 2. Add the pesto sauce and mix again. | 3. Slowly add the warm water and mix some more. | 4. if the dough is still too dry, add more warm water, 1 Tablespoon at a time. | 5. Knead until the dough is very soft. Let rest, covered, for 30 minutes. | 6. To make the chapaties, use the palms of your hands to roll the dough into golf size balls. | 7. Take one ball and roll it out into a circle, about the same thickness as a Mexican tortilla. | 8. Fry on a hot griddle until brown spots appear on both sides. | 9. Remove from griddle and spread a touch of butter to one side (optional). | 10. Keep completed bread warm and roll out another ball of dough. | 11. Repeat until all of the dough has been used up. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
indian chapati flour	2	cups		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
salt	3/4	teaspoon		-	-	-	-
pesto sauce	5	tablespoons		329.175	7.9459	7.7411	29.61
water	1/2	cup		0.0	0.0	0.0	0.0
butter				-	-	-	-

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