Chapati

submitted by food.chat
from New Jersey, USA

Chapati

1 pkg. (1/2 oz.) active dry yeast
3/4 cup warm water (105-110 degrees)
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat flour
1 tsp. salt
2 tbsp. butter, melted

In small bowl dissolve yeast in warm water. Let stand 5 minutes. Place
flours and salt in bowl of food processor. Turn on machine and slowly
add yeast-water mixture. Keep machine running until dough just forms a
ball. Place ball in greased bowl. Cover with towel and let rise 1 hour
in warm place. Punch down dough and turn out on lightly floured
surface. Roll dough into a log about 1 1/2 inch thick. Cut log
vertically into 12 equal pieces. Roll each piece into a 6 inch circle.
In large cast- iron or heavy skillet over high heat cook chapati one at
a time, 1-2 minutes until they begin to form bubbles. With tongs turn
and cook other side about 1-2 minutes, until golden brown. Brush with
melted butter.

Note: Store tightly wrapped in the refrigerator for 1 week. To reheat,
cook in microwave on high 1 minute on microwave-safe dish lightly
covered with plastic wrap. Makes 12 chapatis.



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