[Sca-cooks] freezing flat bread

Kerri Martinsen kerri.martinsen at gmail.com
Thu Jan 28 10:08:19 PST 2010

I'm making flat bread for an upcoming feast from the following recipe:

2 cups white flour
1/2 teaspoon salt

Mix dry ingredients well. Add 1 tablespoon of oil to the flour mixture
and mix in with your hands until flour feels a little bit like sand.
Add enough water to form an elastic dough.

Divide the dough into 4 equal parts. Roll out 1 ball into a circle and
spread 1/2 teaspoon oil over it. Roll the circle up, like a jelly
roll, then roll it up again. It should resemble a snail shell. Do the
same for the other three balls.

Let the dough sit 20 minutes to 8 hours, depending on when you make them.
Roll out into circles 10 to 12 inches in diameter.
Melt a bit of shortening in a frying pan (I prefer a cast iron pan)
and wait until it is hot to cook the chapati.
Cook rapidly and watch them bubble up.
Due to things out of my control, I can't make them the night before
the feast (120 of them).

Has anyone had experience in freezing flatbread?
I'm planning on making them on Thursday for feast on Saturday.


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