Tandoori Chapati

There are different variations of the Chapatis, one is of it the Tandoori Chapati.
The dough is the same, however, the rolled out round flat dough-cake is coated before the baking several times with Ghee, then is folded and rolled out again.
Then the finished round flat dough-cake is so as a crunchy puff pastry. This kind of the Chapatis is mostly served to Tandoori to dishes.

Tandoori Chapati

Ingredients for 12 pieces:

500 g Chapati or wheat flour
300 ml of water
3 tablespoons of milk
2 tablespoons Ghee
1 teaspoon salt


Preparation:
The water in a pot to cook bring and then with the milk mix. Flour, Ghee and salt mix and with the hands rub to a crumbly mass develops. Now give a part of the water to the mass and well mix, then add the remaining water (not everything all at once, still a little bit and then mix) and then knead. Then the dough should be soft and elastic. The dough to a sphere form, in a bowl give, cover with a culinary cloth and for about 1 half an hour to a warm place put. Now knead the dough over again, share into 12 pieces and form this to sphere. Some flour on the work surface disperse which sphere rolls out to round round flat dough-cakes and coats then with tepid grease. The round flat dough-cake in the middle fold and then again roll out and with some flour dredge. The process repeat a few times (with grease coat, fold, roll out). In the end the round flat dough-cake should have the form of a top corner. A little grease give in a frying pan and heat this with middle heat. A Chapati allow to give in the frying pan and bake about 1 minute, allow to coat with grease and then bake on the other page also one minute. If the Chapatis a golden-brown colour have they are ready.