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LOCATION: Recipes >> Indian >> Chapati 03

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Chapati

1 pkg. (1/2 oz.) active dry yeast
3/4 cup warm water (105-110 degrees)
1 1/2 cups all-purpose flour
1 1/2 cups 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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