Chapati - Indian Bread
It's an Indian cuisine dish that doesn't cost any Indian lunch. Traditionally, the cuppati wore a dry pan, and then over the open flames, so the caps would be blown like balls. But you can't keep the lights open. If it's right to do the testo, the chapatis will be blown up on the pan.
- 1st wheat flour
- 1 rust flour (or rough belt)
- 1/2 hot water (or slightly higher)
- Plum oil
- Funny wheat and rusty flour, add a cheek of salt. (If you have a string flour or a flour of att, you can have a cuppati stove completely out of it without adding a rust.)
- Heated water to make it hot, but not boiled.
- Put the water in the flour, laughing.
- It's good to take the testo down, toss the flour if you need it to be soft, but it doesn't fit in.
- Something to cover and leave 30 minutes.
- Then pull a piece of the test, make a balloon with a diameter of about 4 cm and roll a rock in a tone staircase, laying a flour so the testo won't stick.
- Take one stool and put it on a sparkly corn.
- When there's bubbles on the surface, turn it on the other side.
- Now the bread must start to blow.
Chapati's blowing up on the pan.
- The prepped cap must be fully worn, without wet stains, and covered with bright brown spots.
- Hot cuppati squeeze of cream oil and put it in a stack in a closed tank so that it doesn't get cold.
The best thing to eat is when they're warm. Enjoy!