Monday, 23 July 2012

Makanan Tradisional Orang Punjabi


  • 3 cups whole wheat flour
  • salt to taste, about 1 teaspoon
  • water as required (about 1 1/2 cups)


  1. Knead flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky. 2. Cover for at least 5 minutes.
  2. Divide into balls and roll out into disks, slightly thicker than denim material sprinkle with flour as you roll.
  3. Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it.
  4. When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
  5. Flip and repeat so it becomes browned on both sides.

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