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Sweet Chapati Recipe
Whole Wheat Flat Breads With Sugar Filling
- Mix together:
- 3 cups Indian whole wheat flour
- 1 1/2 teaspoons salt
- 1 1/2 Tablespoon vegetable oil
- about 1-1 1/4 cups warm water (enough for a kneadable dough)
- 1 1/2 teaspoons salt
- Knead the dough and leave aside for at least 1/2 hour (ideally for 1-2 hours). After about 1 hour (or right before rolling out), punch the dough and knead again without any more water.
- Make 18 walnut- to lemon-sized balls, dip each one into dry whole wheat flour, and roll out very thin.
- Sprinkle one uncooked chapati with:
- Make 18 walnut- to lemon-sized balls, dip each one into dry whole wheat flour, and roll out very thin.
- sugar (crystallized is best)
- Cover the sugared chapati with a plain, uncooked chapati, sandwich-style. Press around the edges with your fingers, and roll out the pair a little more to bond the two pieces.
- Place a flat, ungreased griddle on the stove at medium high heat. When hot, place a rolled-out double chapati on the griddle. Paint the top with ghee. When the under-side is browned, flip and paint again with ghee. When the second side is browned, flip again to each side briefly. Remove from the pan and begin the next double chapati.
- This bread is a favorite with children. A similar treat can be made using regular chapati. Make chapati according to the recipe on page 64, then spread with ghee and sugar, roll up, and eat.
- Place a flat, ungreased griddle on the stove at medium high heat. When hot, place a rolled-out double chapati on the griddle. Paint the top with ghee. When the under-side is browned, flip and paint again with ghee. When the second side is browned, flip again to each side briefly. Remove from the pan and begin the next double chapati.
| Category | Breads | ||
|---|---|---|---|
| Servings | 9 | Serving Size | 1 |
| Calories | 153 | Protein | g |
| Fat | 2.7 g | Carbohydrates | 27 g |
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