SC - Fire pit cooking

[LrdRas@aol.com]

In a message dated 4/17/00 8:07:47 PM Pacific Daylight Time, troy at asan.com 
writes:

> 
>  You might see if you have access to an Indian grocery: chapatti flour is
>  a very fine whole wheat flour ground from a rather durum-ish hard wheat.
>  It tastes like whole wheat but produces a much lighter leavened bread
>  than stone-ground whole-wheat flour, both because it is finer and
>  therefore the bran doesn't cut the gluten strands in the same way, and
>  also because it has more of the proteins that combine to form gluten.
>  

This flour makes excellent bread (and you can mix in a little whole wheat 
flour for extra flavor).  I purchase mine from a store called "India Sweets 
and Spices", but I am not sure if they are international or merely local.  It 
is exceptionally good when used to make...you guessed it...Chapati.  Now, 
does anyone have an Indian reference for Chapati in period?  I still make 
them at events for lunch, but it would be an added bonus if they were around 
in the Middle Ages.

Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.
                                        - Mark Burgess