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Laxmi Chappati Flour is used for paratha, chappati, puri, roti and much more!

For Chappati and Puri:
For every cup of Chappati FLour, use 1/3 cup of warm water. Add little extra flour to make a stiffer dough, which is good to make puri and add little extra water to make a softer dough, which is good to make chappatis. Adding a teaspoonful oil in the dough, helps for smoother rolling of the flour. Knead well and leave the dough for 10 minutes.

For Chappatis:
Take a quarter of the dough, roll it into a cylindrical bar, pinch of a fraction of this long piece and roll it round and make a ball size of a medium lime. Dip this in dry flour, and with the roller, flatten it into a round circle, about six inches in diameter. This is the chappati, which you bake on a hot iron griddle. If it is nicely rolled out, it will rise like a balloon. Turn it over and cook the other side. Dab some Laxmi Brand Pure Ghee and keep them in a covered bowl, piling one upon the other.

For Puris:
The same procedure as above for puris, the only major difference being that puri is deep fried in Laxmi Brand Ghee or oil. You flatten it into round circle, only 4-5 inches in diameter.

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