Chapati

I made chapatis to go with the adobo I made for the dinner party. Here's the dough -- almost 1:1 whole wheat flour to water, plus curry powder (like a tbsp or so). Let sit for 2 hours. It's very wet dough so you need a lot of extra flour to roll it out with.


Frying -- cast iron pan, chapati is brushed with ghee on both sides.

Oooh yes. Easy to reheat in the microwave.