Indian Chapati and Poori
A South Asian bread made with wheat flour, flour and butter, cooked in a pan.
24 min · Serves 8 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 4 min · 24 min total
- easy
- 1
Combine whole wheat flour, all purpose flour, and salt in a large bowl. Stir in butter and warm water to make a smooth dough. Turn out onto lightly floured surface and knead 3 or 4 times, until smooth ball forms. Cover dough with towel and let rest for 1 hour. Dust with flour, stack, and cover with towel or plastic wrap.
- 2
Heat electric griddle to 450°F (or heat griddle or skillet over high heat until drop of water bounces off surface).
- 3
Cook chapatis, 1 at a time, until flecked with brown spots, about 2 minutes on each side. Brush with melted butter and stack as you remove them from the griddle. Wrap to keep warm and pliable. Serve immediately. Or, wrap and freeze.
- 4
POORI: Heat 1 inch of vegetable oil in large skillet to 375°F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
