Outdoor kitchen

Cooking ‘chapatis’ (fresh wheat tortillas) on a clay stove (chulah). Wood and cow-dung cakes are used as fuel for the fire.

 

There is one chapati on the hot plate, called ‘tawa’, and a stack of cooked chapatis on a plate.

 

There is a rolling pin in dry wheat flour container. Kneaded dough is under the black cover, to keep it from desiccating.

 

Dough is rolled in to a circle using the rolling pin, and the wheat flour is used to keep the dough from sticking to the rolling pin.

 

There is a small container with a spoon and some oil that is applied to the chapati once it is cooked and taken off the tawa.

 

A pair of tongs, black from soot, can be seen resting on the log. It is used to move the burning pieces to adjust the heat.

Done