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2 ½ C   Chapati Flour

2/3 C    Water- Room Temperature

Ghee for brushing


  1. Put the flour in a large bowl and make a well in the middle.
  2. Pour in the water in a long stream and mix from the inside out with one hand.
  3. Use the other hand to turn the bowl while mixing.
  4. Mix until all the flour comes away from the bowl, keep hands wet if the dough seems to be too dry.
  5. The dough should be to a point where it can be kneaded.
  6. Knead the dough until it springs back when pushed with a finger.
  7. The dough needs to be rested for 1 ½ hours covered with a damp cloth.
  8. Remove the dough and knead slightly again
  9. Portion into desired size and allow to rest for 20 minutes
  10. Deep fry until golden and puffed
  11. Brush with ghee

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