[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
oil
water

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.

Vitha



More information about the Sca-cooks mailing list