About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, June 11, 2012

CHAPATI

CHAPATI

120gm atta flour

100gm plain flour

30gm ghee or oil

180ml hot water,more or less

Salt to taste

1. In a bowl stir together the flours and salt. Add the ghee and pour the water little by little and stir to make a soft. dough that is elastic but not sticky.

2. Knead the dough for at least 10 minutes. Form into  a ball and  cover with a towel and stand for  1-2 hours.

3. Shape the dough into balls  the size you like . Roll out each one on a lightly floured board to a circulars  shape as thin as you like.

4. Heat a griddle plate until very hot,and cook the chapatis. Put the chapati on the griddle and leave for 1 mint. Turn and cook the other side a further mint.press  lightly around the edges of the chapati with the spoon. remove and serve with any curry you like
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