Learn how to prepare chapatis
Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.
Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides. Wash uncooked poultry, fish, and meat under cold water before preparing.
Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.
Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.
Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.
Always use a potholder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.
Lift the lid of a steaming pot with the opening away from you so that you will not get burned.
If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Coldwater helps to take the heat out, but grease or butter will only keep it in.
If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”
1/2 tsp. salt
3 c. unbleached all-purpose flour
3/4 c. plus 1 to 3 tbs. vegetable oil
3/4 to 1 c. water
Preparation time: 25 minutes Makes 6 chapatis
1. In a large bowl, combine salt and 2¥ c. flour. Add æ c. oil and mix well. Add water little by little, stirring after each addition, until dough is soft. Knead dough in bowl for 5 to 10 minutes.
2. Sprinkle about ø c. flour on a flat surface. Take a 2-inch ball of dough and, with a floured rolling pin, roll out into a ∏ -inch-thick circle the size of a saucer. Repeat with remaining dough, sprinkling flat surface with flour if dough sticks.
3. Heat 1 tbsp. oil in a large skillet over medium-high heat for 1 minute.
Fry chapati 3 to 5 minutes per side or until brown.
4. Remove from pan and let drain on paper towels. Fry remaining chapatis, adding more oil if necessary.
5. Serve immediately or place in a covered container until ready to serve.