Subject: Bhakari
From: Unicorn (unicorn@indenial.com)
Date: Sun Apr 16 2000 - 05:41:00 EDT
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F O O D F U N N Y
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Here's a technical food funny from reader Claudine van Wyk:
As an experiment, an engineer, a physicist, and a mathematician are
placed in separate rooms and left with a can of food, but no can
opener. A day later, the rooms are opened, one-by-one.
In the first room, the engineer is snoring, with a battered, opened
and emptied can. When asked, he explains that when he got hungry, he
beat the can to its failure point.
In the second room, the physicist is seen mouthing equations, with a
can popped open beside him. When asked, he explains that when he got
hungry, he examined the stress points of the can, applied pressure,
and "pop!"
In the third room, the mathematician is found sweating and mumbling to
himself, "Assume the can is open, assume the can is open."
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T O D A Y ' S R E C I P E
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Serve this whole-wheat bread from the Gujarat region of India as you
would pita bread. It's good for dipping, and tastes great all by
itself.
Bhakari
2 cups (500 ml) whole-wheat flour
1 tsp (5 ml) salt
2 Tbs (30 ml) vegetable oil
1/4 cup (60 ml) milk
1/2 cup (125 ml) water
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix
using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml)
at a time until the dough forms a ball. Knead the dough with lightly
oiled hands for 10 minutes. The dough should be fairly firm. Allow
the dough to rest, covered with a dish cloth, for 15 minutes. Divide
the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch
(5 mm) thick. Heat a flat griddle or large skillet over moderate
heat. Cook the dough, one piece at a time, pressing it down
occasionally with a spatula, until cooked and lightly browned on the
bottom. Turn the dough and repeat. The dough may balloon slightly
during cooking. Repeat with remaining pieces of dough. Makes 4 to 6
pieces.
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