Saturday, January 16, 2016

potato chapati bread


  • Servings: 8
  • 1 cup mashed potatoes
  • salt to taste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon fresh cilantro, finely chopped
  • 3 tablespoons vegetable oil
  • 2 cups whole wheat flour
  • 3/4 cup vegetable oil for frying
  • 1 tablespoon butter, melted


    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (if the dough becomes too stiff, add a few drops of water.) transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
  • preheat a nonstick griddle to medium heat.
  • divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. fry the chapatis using up to 1 teaspoon of oil for each side. cook until brown spots have started to form on the bread and the dough is cooked through. brush with melted butter and serve hot.

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