Breads : Soft Chapathis
| List of ingredients: |
|---|
| Qty | Measure | Ingredient | Wt.(gms) |
| 3 cups | chapathi flour (wheat flour) | |
| 4 - 5 spoons | butter | |
| 2 -3 | slices of bread | |
| | salt to taste | |
| Cooking procedure |
|---|
Remove the crusts from the bread and throw. Mix all the ingredients together and make a nice
soft dough with enough water. Knead the dough well and make it as pliable as possible. Cover,
and let it sit for about 3 – 4 hours. Again knead well and divide the dough into small balls.
Roll these balls into thin rounds (like tortillas) with the help of a rolling pin. Heat the
tawa and cook the chapatti. When cooked on one side turn and cook the other side. Use oil or
ghee or butter if required. Well it will be healthier if you don’t use any or use a non-fat
spray.
After you are done cooking them, make sure you keep them in a casserole or an igloo or a hot
pack. Keep them closed. Usually what happens is that the chapatti at the bottom, gets all
moist and soggy because of the heat. As you place your chapattis in the container, place the
newly made chapatti at the bottom, and place the one on the bottom at the top. This way, all
your chapattis will be moist and nice, and at the same time don’t get soggy. This way they
will all remain soft for a long time, even after they cool. |
| Any additional information: |
| By using bread, your chapattis will remain nice and soft for long. |
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