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1
Combine whole wheat flour, all purpose flour, and salt in a large bowl.
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2
Stir in butter and warm water to make a smooth dough.
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3
Turn out onto lightly floured surface and knead 3 or 4 times, until smooth ball forms.
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4
Cover dough with towel and let rest for 1 hour.
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5
Dust with flour, stack, and cover with towel or plastic wrap.
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6
Heat electric griddle to 450 F. (or heat griddle or skillet over high heat until drop of water bounces off surface).
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7
Cook chapatis, 1 at a time, until flecked with brown spots, about 2 minutes on each side.
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8
Brush with melted butter and stack as you remove them from the griddle.
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9
Wrap to keep warm and pliable.
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10
Serve immediately.
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11
Or, wrap and freeze.
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12
POORI: Heat 1 inch of vegetable oil in large skillet to 375 F. fry chapatti dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side.
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13
Serve immediately.
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14
The original chapatti, an unleavened bread, is baked like a tortilla on a hot, ungreased griddle.
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15
If you press lightly around the edges of the chapati as it cooks you will encourage bubbles to form and make the chapati light.
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16
As they cook, wrap them in a clean tea towel until all are ready.
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17
Chapati are served immediately with butter or a vegetable dish.
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18
They may be stuffed with a dry curry, then rolled up if you make large, flat breads.
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19
If you roll them out to only 3 1/2 inches, the thickness stays at about 1/8 inch and, placed on a hot griddle, they puff up to make balloonlike breads which can be stuffed.
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20
Great Whole Grain Breads B Ojakangas
