Bread and Pancakes

Mix flour and salt in a large baking bowl and add water gradually. At the same time, mix the flour with the water until a soft dough is formed. Knead the dough on a work surface for 6-8 minutes until it is smooth and elastic. Sprinkle the lump of dough with water, wrap it in a damp dishcloth and rest for 30-120 min. When the dough is ready, preheat the tawa on medium frying pan. Knead the dough repeatedly with moistened hands. Form 12 balls. Dust with a small amount of flour and roll out on a floured board into possiblehst evenly round patties about 15 cm in diameter. Tap off the excess flour with both hands and place the chapati on the preheated frying pan. When small white bubbles appear on the surface and the edges curl upward, turn the chapati upward with flat tongs and toast the other side. Continue until bubbles appear on the surface. Pick up the chapati with tongs and hold both sides over the open flame for a few seconds until it puffs up like a balloon. A finished chapati should be cooked through and through, with no moist spots, and covered with brown spots on both sides. Squeeze out the air. Brush one side with melted butter.

An interesting variation of chapati is paneer chapati. Instead of mixing the flour with warm water, it is put in a puredl together with the salt, in which 375 ml of milk and 2

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