Monday, 23 July 2012
Makanan Tradisional Orang Punjabi
3 cups whole wheat
salt to taste, about 1 teaspoon
water as required (about 1 1/2 cups)
Knead flour and water, starting with only a slight dribble of water and adding more as you go until the
becomes smooth but not too sticky. 2. Cover for at least 5 minutes.
Divide into balls and
out into disks, slightly thicker than denim material sprinkle with flour as you roll.
Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it.
When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
Flip and repeat so it becomes browned on both
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