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10 seconds. With the unit running, gradu-
ally add the milk and oil through the feed
tube until a dough forms. Let unit run for
an additional minute to knead dough.
Remove and on a lightly floured surface,
knead a few times by hand.
2. Transfer the dough to a lightly oiled bowl
and cover with plastic wrap. Allow to rest
at room temperature for 15 minutes.
3. Divide the dough into 8 pieces. Keeping
dough covered with plastic wrap while
working, roll one piece into a 4-inch round
then stretch to make a 6- to 8-inch circle.
Repeat with remaining dough (this can
be done while cooking initial rounds of
dough).
4. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the flat
plates by adjusting the temperature to
High. Once preheated, carefully open to
the flat position. Brush plates with clarified
butter or ghee. Place a dough circle on
each plate and brush surface with addi-
tional butter. Cook for about 2 minutes
per side, or until nicely browned in spots.
Remove and reserve; repeat with remain-
ing dough.
Nutritional information per naan:
Calories 279 (31% from fat) • carb. 42g • pro. 6g
• fat 10g • sat. fat 3g • chol. 9mg • sod. 195mg
• calc. 38mg • fiber 1g
Chapati
Enjoy these thin Indian breads with our
delicious vegetable curry (page 26),
or Fresh Green Chutney (recipe follows).
Makes 8 chapati
2
cups whole wheat pastry flour
1
teaspoon kosher salt
1
cup warm water
clarified butter or ghee for
brushing plates
1. In the work bowl of a food processor fit-
ted with the dough or chopping blade,
process the flour and salt to sift, about
10 seconds. With the unit running, gradu-
ally add the water through the feed tube.
Once dough comes together into a ball,
knead in processor for 1 minute. Place on
a lightly floured work surface and knead
dough by hand a few times. Transfer
dough to a bowl and cover with plastic
wrap. Let dough rest at room temperature
for a minimum of 30 minutes and up to 2
hours.
2. Divide dough into eight equal-size pieces.
Flatten and roll each into thin 6- to 8-inch
discs. Keep covered with plastic wrap
while rolling out remaining dough.
3. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the flat
™
Crêpe/
plates in the closed position by adjusting
the temperature to High. Once preheated,
brush plates with clarified butter or ghee.
Working with one disc at a time, put rolled
dough on the bottom plate. Gently close,
but do not lock. Allow to cook for about
30 to 40 seconds; open and brush the
edges with butter. Use pressure while
brushing to create steam pockets in the
bread. Gently close and cook 10 sec-
onds more until edges are just brown, but
chapati is still pliable.
4. Remove and cover with a clean towel to
keep warm and soft. Repeat with remain-
ing dough.
5. Serve warm.
Calories 130 (20% from fat) • carb. 23g • pro. 3g
23
Nutritional information per chapati:
• fat 3g • sat. fat 0g • chol. 0mg
• sod. 286mg • calc. 1mg • fiber 4g
™
Crêpe/
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