Tomato Chapati

Tomato Chapati

Serving Size:4

1 cup of wheat flour
3tbsp hot milk
2 ripe tomatoes
4 dried chillies
1tsp fennel seeds
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt

Preparation Method:
Boil the tomatoes with a little salt,dried chillies and fennel seeds with hot milk for 5 minutes. Once the mixture is cooled blend and keep aside.
In a large bowl sift the wheat flour,sugar and salt. Make a well in middle of the flour and pour the tomato mixture . Knead the mixture into a smooth dough adding enough of hot water if required
Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.

Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle.
While on the girdle press the edges of the chapati with a paper towel . You will find that small bubbles start forming on the chapati that means it is getting cooked. Turn over and cook the other side. The chapati may puff up. Flip over cook the first side again. Serve with hot melted ghee or butter brushed over one side of the chapati.