Sandra wrote:
>Anyway this was a favorite flatbread from our more sustainable days.
>
>Chappati 2 3/4 cups whole wheat flour
> 1/2 tsp salt
> 3/4 cup hot water
> 2 tbsp oil
The book "Flatbreads and Flavors" arrived from the library
arrived today and in it i found Kathern's recipe for a dipping
sauce of yogurt and cucumber. At the same time our first
cucumber ripened and the hard neck garlic were ready. All
this combined with the above Chappati recipe for a nice
lunch. My preference is to use less mint in the cucumber-
yogurt dip, other than that it was good. Right now i
suspect most gardeners are in paradise. The first crops
are coming in and the weather is good. The meals are
healthy and each day the garden offers a new project.
I keep a bucket of fresh potatoes and onions on the porch
and this is the basis for many meals. For some reason
potatoes never get tiring and the smell of cooking onions
always makes me hungry.
>If I remember right, after the first few times we skipped the puffing
>step. I believe we also stopped buttering the finished chappati.
Same here, we cook with olive oil and try to minimize its use, so
the chiappati's had little fat and should be healthy. Frying in
oil is a small risk but worth it. I have read that heated oil
can create possible cancer causing compounds and in moderation
it does not cause a problem. Cancer causing compounds are very
common in many foods, the problem is when they get too numerous.
Apparently, the chemistry of oils and cooking is understood but
one seldom sees a good discussion of how to use the information
in daily life. All i know for sure is that excess intake of
fats is bad news.
kathryn wrote:
>I prefer to cook them on a cast iron pan rather than a grill
Yes, they didn't show any signs of sticking on cast iron. We
rested a spatula on top to keep cooking evenly, other than that
it was fool proof.
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Jeff Owens ([EMAIL PROTECTED]) Zone 7, http://www.teleport.com/~kowens
Underground house, solar energy, reduced consumption, no TV
