1 ts Salt

2/3 c Water

Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl.
Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic.
Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes.
Turn onto a floured board, shape the dough into a long roll,

and divide into 12 equal slices.
Roll out paper thin.
Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side.
Cool in a tea towel.
Chapatis should always be cooked fresh for each meal.
NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate.
Left-over chapatis make an attractive crispbread when dried off in a cool oven.
From How To Make Good Curries by Helen Lawson Copyright 1973

2 ea Egg whites or 1/4 cup

–cholesterol-free egg prod.
1/2 c Buckwheat flour

1/2 c Whole wheat flour

1 c Skim milk

1 tb Sugar

2 tb Vegetable oil

3 ts Baking powder

1/2 ts Salt

1/4 c Wheat germ or wheat

-bran Beat egg whites with hand beater in medium bowl until foamy.
Beat in remaining ingredients except wheat germ just until smooth.
Spray griddle or 10-inch skillet with nonstick cooking spray.
heat griddle over medium heat or to 375?.
For each pancake, pour about 3 tablespoons batter onto hot griddle.
Cook pancakes until puffed and dry around edges.
Sprinkle each pancake with about 1 teaspoon wheat germ.
Turn and cook other sides until golden brown.

3/4 c Flour

1 1/2 ts Baking powder

1/2 ts Cinnamon

1/4 ts Baking soda

1 Dash Salt, nutmeg, & cloves

1/3 c Instant nonfat dry milk powd

2 tb Plus 2 tsp.
margarine

1 tb Plus 1 tsp.
Fimrly packed

1 Brown sugar

1 Large egg, separated

2 Sm.
pared, grated applies

2 tb Raisins

1 tb Plus 1 tsp.
frz.
concen.

Apple juice (no sugar added) 1 Grated orange peel

1 Dash cream of tartar

Preheat oven to 375 degrees F.
Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside.
In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy.
Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended.
In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter.
Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping).
Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean).
Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool.
Makes 4 servings of 2 MUFFINS EACH!