Breads
Chapati- unleavened, flat wheat bread
l/2 cup whole wheat flour
l/2 cup white flour
l/3 cup cold water
salt to tasteMix the flours. Mix in salt. If desired, l teaspoon of ghee can also be mixed in. Add water. Knead to make a dough of ear-lobe consistency. Divide the dough into 7 parts. Roll into round balls, about the size of a walnut.
Roll out the balls with a rolling pin to the size of a tortilla. Put flour on the rolling surface to prevent sticking. Heat a griddle to medium heat. Add a few drops of water on the griddle. When the drops "dance" on the griddle, that is the correct temperature. Put the chappattie on the griddle. When bubbles appear, flip over with a spatula. Cook for an additional l5 seconds.
If you have a gas range, put the chappattie over an open flame, turning the chappattie till it blows up like a balloon. If you have an electric range, press the chappattie with a cloth to get it to blow up. If desired, brush with butter.
Puri
Puris are soft silk like breads
l/2 cup whole wheat flour
l/2 cup white flour
l/3 cup water
l tablespoon ghee
salt to tasteMix the flours. Mix in the salt. Mix in the ghee until it is evenly spread throughout the flour. Add water. Knead the flour and water into a dough of ear-lobe consistency. Divide the dough into 7 equal parts. Roll each part into a round ball about the size of a walnut. Roll the balls out flat like a tortilla with a rolling pin. Put ghee in a wok, enough for deep-frying. Bring to medium heat. When ghee starts to smoke slightly, add the puri. When the puri blows up like a balloon, turn on the other side with a slotted spoon. Cook for an additional l0 seconds or so.. Take the puri out of the ghee with a slotted spoon and drain.
Paratha
These breads, called paranthas, are flaky and somewhat more elaborate than chappatis or rotis.
Paratha-pan-fried, unleavened flat breadl/2 cup whole wheat flour
l/2 cup white flour
l tablespoon ghee
l/3 cup water
salt to tasteMix flours. Mix in salt. Mix in ghee till the ghee is evenly spread throughout the flour. Add water. Knead the flour and water into a dough of ear-lobe consistency. Divide the dough into 7 parts. Roll each part into a round ball about the size of a walnut. Roll one of the balls out flat with a rolling pin so that it looks like a tortilla. While rolling, put ghee on the rolling surface to prevent the dough from sticking. Make the paratha into the shape of a triangle by folding in to the center from three equally-spaced points on the circumference of the tortilla shape. Heat a frying pan to medium-low heat. Add about l tablespoon of ghee. Spread the ghee throughout the surface of the frying pan with a spatula. When the ghee sizzles, add the paratha. Cook till bubbles appear. Spread a little ghee on the top surface. Turn the paratha over on the other side. Continue cooking and turning until both sides are reddish. As it is cooking, occasionally press the paratha with a cloth so that it blows up. Remove the paratha from the frying pan.
Chapuri Chapuris are in between a Puri and a Chapati
Serves 41 Cup wheat flour
1 Cup white flour
Extra flour
pinch salt and pepper
2 tablespoons natural yoghurt
2 tablespoon vegetable oil
warm water
Ghee, Vegetable oil, Peanut oil etcMix the ingredients (except water and Ghee) in a bowl. Add water a little at a time until you get a pliable dough which is not runny. If you overdo the water just add more flour you are looking for something like the consistency of play dough. Now flour your hands well, pour a little over the dough too and knead well for 5 minutes. Regularly reflour your hands as needed to prevent the dough sticking. Break the dough into 4 pieces and roll each flat and thin using a well floured rolling pin on a floured surface. Heat a heavy pan with about half an inch deep in oil to a medium heat and cook the chapatis for about 1 minute on each side until they bubble and turn golden. Serve immediately or cover in foil and keep in a warm oven until required.