Indian Chapati And Poori Recipes

Steps:

• 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.
• Heat electric griddle to 450°F (or heat griddle or skillet over high heat until drop of water bounces off surface).
• 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.
• POORI: Heat 1 inch of vegetable oil in large skillet to 375°F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.
• Great Whole Grain Breads B Ojakangas.

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.