Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How is mekking chappathi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is mekking chappathi?),it will help you,my kids.
Answer:
i spoke to her last week and she is just fine!
Chappathi/Roti
Ingredients:
Whole wheat flour - 2 cups
Salt - 1/2 teaspoon
Method:
Measure and sieve whole wheat flour and salt into a vessel. Slowly add three-fourths cup of water. Mix well. Knead into medium soft dough. Add more water if required. Cover the vessel and leave it for fifteen minutes. Divide into 14 equal portions. Make them into balls. Roll them out into six-inch rounds on a board by adding flour occasionally (So that they do not stick to the board). Cook on a griddle or a non - stick pan for about half a minute. Turn and cook on the other side for fifteen seconds. Cook till puffed and cooked on both sides. Turn over and press gently with a spatula or a cloth to puff up the chappathi/roti. Serve hot, topped with cooking oil or ghee (optional).
Chappathi's/roti's taste best with Potato Curry.
Best Website:
http://indianfood.bellaonline.com/site.a...
Check this website:
http://www.nandyala.org/mahanandi/recipe...
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How is mekking chappathi?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How is mekking chappathi?),it will help you,my kids.
Answer:
i spoke to her last week and she is just fine!
Chappathi/Roti
Ingredients:
Whole wheat flour - 2 cups
Salt - 1/2 teaspoon
Method:
Measure and sieve whole wheat flour and salt into a vessel. Slowly add three-fourths cup of water. Mix well. Knead into medium soft dough. Add more water if required. Cover the vessel and leave it for fifteen minutes. Divide into 14 equal portions. Make them into balls. Roll them out into six-inch rounds on a board by adding flour occasionally (So that they do not stick to the board). Cook on a griddle or a non - stick pan for about half a minute. Turn and cook on the other side for fifteen seconds. Cook till puffed and cooked on both sides. Turn over and press gently with a spatula or a cloth to puff up the chappathi/roti. Serve hot, topped with cooking oil or ghee (optional).
Chappathi's/roti's taste best with Potato Curry.
Best Website:
http://indianfood.bellaonline.com/site.a...
Check this website:
http://www.nandyala.org/mahanandi/recipe...
correctness,It's Non-profit and only for informational purposes.
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