Indian chapatis (much like the Mexican tortilla) are one way people without ovens turn flour into bread. Traditionally they were baked on a hot rock near an open fire. Serve with rice and a simple vegetable curry, using chapatis Indian-style to scoop up the food. Chapatis Serves 4 Combine in a bowl: 2 c. whole wheat flour ½ t. salt Stir in: 2 T. melted margarine ¾ c. water (see below) Add ¼ c. of the water, then sprinkle on an additional 2 T. as needed to make a soft dough that can be kneaded. Knead well; cover with a damp cloth and set aside for 1 hour. Knead again. Break into golf ball-sized lumps, roll into balls, and roll each out on a floured board to ¼” thick. Dust each lightly with flour. Heat a heavy ungreased skillet. Cook each chapati 2 minutes on a side, then remove from pan, brush chapati with melted margarine, return to pan and fry until lightly browned. Or brush skillet with fat after frying each chapati. Set oven at 200° and keep chapatis warm and puffy by placing directly on lowest rack until ready to serve. Ruth Eitzen, Barto, Pa. Herta Janzen, Calcutta, India A good meal Tortillas with lentils pg105 cheese grated lettuce tomato Flour Tortillas Makes 8-11 tortillas Fresh or frozen tortillas, if available, are usually cheap; canned or dry packaged varieties are much more expensive. Flour tortillas may be made at home. A properly cooked flour tortilla remains mostly white, but is flecked with brown and puffed in spots; it has a dry look but is still soft and pliable. Combine in mixing bowl: 2 c. unsifted flour 1 t. salt Cut in with pastry blender: ¼ c. lard or shortening When particles are fine, add gradually: ½ c. lukewarm water Toss with fork to make a stiff dough. Form into a ball and knead thoroughly on lightly floured board until smooth and flecked with air bubbles. To make dough easier to handle, grease surface, cover and refrigerate 2-4 hours before using. Let dough return to room temperature before rolling out. Divide dough into 8 balls for large tortillas, or 11 balls for common 8-inch size. Roll as thin as possible on a lightly floured board, or between sheets of waxed paper. Drop onto a very hot ungreased griddle. Bake until freckled on one side. (Takes only about 20 seconds.) Lift edge, turn, and bake on second side. To serve at once, fold each limp tortilla around small lumps of margarine. Or cool tortillas, wrap airtight, and refrigerate or freeze. To serve later, place in tightly covered baking dish and warm in oven, or fry briefly in hot shallow oil. Option: Replace ½ c. flour with cornmeal or whole wheat flour. Carol Friesen, Reedley, Calif. Louise Claassen, Elkhart, Ind. Serve warm tortillas with rice and beans, or use to make a variety of Mexican specialties (see p. 145).