Full Everyday Recipes

2 1/4 c Durum flour

1/2 ts Sea salt

1 tb Canola oil

2/3 c -Very warm water

Combine flours and salt in a large mixing bowl.
Mix in oil and
water to form a stiff dough, adding more water if necessary.
Remove
dough from bowl and knead on a lightly floured surface until
smooth, about 5 minutes.
Return dough to bowl, cover with a towel
and set aside in a warm place for one hour.
Turn dough out onto a
lightly floured surface and divide into 14 equal portions.
Roll
each piece into a ball and cover with a damp towel.
Heat an
ungreased griddle or large frying pan over medium heat.
Working
with one ball of dough at a time, flatten it, then roll into a 6″
circle, using only enough flour to keep dough from sticking.
When
griddle is hot, pick up dough, shake off excess flour and place it
on a hot pan.
Cook until brown spots appear, about one minute.
Flip
dough over and cook on other side.
(Chapati may puff up while
cooking.) Cover and place in a warm oven while cooking remaining
chapatis.
Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3
g fat, 0 mg chol, 18 mg calcium

HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour
and 1 cup unbleached all-purpose flour.
Spread with margarine or
butter after cooking to maintain moistness.
Source: Vegetarian
Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Tart pastry 3 oz Grated cheese*

2 oz Fresh leaf spinach

2 oz Greens **see note

1 lg Leek

4 Spring onions

4 tb (heaped) chopped parsley

5 Eggs (less 1 white)

1/2 pt Milk

1/2 pt Single cream

*Note: Scottish Cheddar is excellent used in this recipe.
**
Greens may be sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster
with the greens, washed and shredded, but not cooked.
Stir in the
cheese before cooking.
Source: Elisabeth Luard in “Country Living”
(British), February 1989.
Typed for you by Karen Mintzias