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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the flour with room temperature water and stir to combine. | 2. Knead for about 5 minutes. The dough should be slightly sticky. | 3. Let it rest for 10 minutes. | 4. Divide into small balls about half the size of a golf ball and dip into extra flour. | 5. Roll with a rolling pin into thin ½ cm round pancakes. | 6. Heat a heavy cast iron pan. | 7. Put the chapati onto the pan and cook for about 30 seconds than turn over and cook on the other side. When it starts to get golden on the bottom side turn it over again and cook for another minute. A sign of well done chapati is if it puffs up. | 8. Remove from the heat and spread ½ tsp ghee on the top side of the chapati. | 9. Wrap in a clean tea towel until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	3	cups		1224.0	259.092	47.556000000000004	9.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
ghee	5	tablespoons		-	-	-	-

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