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Cooking Method :
Using a large bowl, mix all the roti flour
(except about half a cup) with the ghee and salt. Knead them with your
fingers. Add the warm water and continue to knead until it became a firm
and smooth dough. Then make it into a shape of a ball and leave it aside
for an hour or two, in a bowl, covered with plastic wrap.
Divide the dough and make them into small
balls, the size of an egg. Use a rolling pan to roll each ball on a
board. Lightly flour it as necessary. This is to ensure that they are
not stuck to the board. Once all done, heat a heavy frying pan on medium
heat. Cook the chapati on both side on the hot frying pan until it is
tender. It should take about a minute to do so.
Serve while still warm with curry.
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