Chapfatee (Chapati)
From The encyclopædia of practical cookery, 1890
Serves 1
This is a native Indian food.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 227. The excerpt below is the record exactly as published.
HAPFATEE (CHAP ATI), or INDIAN HAND- BREAD. — This native Indian food is prepared by making a simple paste of flour and water, taking a piece about the size of an egg
Cook this with the app: pantry check, scaling, and the assistant.