Indian Chapati And Poori

1. 1

   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.

2. 2

   Heat electric griddle to 450u00b0F (or heat griddle or skillet over high heat until drop of water bounces off surface).

3. 3

   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.

4. 4

   POORI: Heat 1 inch of vegetable oil in large skillet to 375u00b0F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.

5. 5

   Great Whole Grain Breads B Ojakangas.

* Per serving · 4 servings · Values may vary.

No additional tips available.