Indian Chapati And Poori - cooking recipe

Ingredients

2 cups whole wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon salt
1/2 cup butter, melted
6 tablespoons warm water
additional melted butter

Preparation

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.
Heat electric griddle to 450\u00b0F (or heat griddle or skillet over high heat until drop of water bounces off surface).
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.
POORI: Heat 1 inch of vegetable oil in large skillet to 375\u00b0F fry chapati dough rounds one at a time until puffed, bubbly, and brown, about 2 minutes for each side. Serve immediately.
Great Whole Grain Breads B Ojakangas.