Chapitas / Naan Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Breads · Cooking Club · India

Chapitas / Naan

From Dorothy McNett's recipes at Indian fried bread, great for any cheeses or dips, etc.

1 cup all-purpose unbleached flour
1 cup whole wheat flour
1/2 teaspoon fine sea salt
3/4 to 1 cup warm water

ghee or melted butter for serving

Whisk together the flours and salt in a batter bowl. Add 3/4 cup of the warm water, adding more to make a soft dough. You may not need all of the water. Turn it onto a floured surface and knead 8-10 minutes, adding more flour if necessary until the dough is smooth and elastic. It will remain soft and slightly sticky. Place in a bowl and cover and set in a warm place for 30 minutes. Heat a flat griddle. Divide the dough into 10 balls. Work with one at a time and keep the others covered. With a rolling pin, roll out to about 6 inch diameter. Cook on the hot griddle about 1 minute, turn, and cook about 30 seconds. Remove and brush with ghee and place in a cloth-lined basket. Cover to keep warm. Repeat with remaining dough balls.

Recipe created 1997-05-03.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.