CHAPATI
A chapati (or roti) is a thin flatbread native to the Indian subcontinent, popular in India, Pakistan, Nepal, Sri Lanka, Bangladesh, Indonesia, Singapore, Maldives, and Malaysia.
Provided by Nita Ragoonanan
Categories Bread
Time 25m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer combine the 2 cups (250 g) of flour, salt and 1 tablespoon of ghee.
- Using the dough hook, while kneading at medium speed, gradually incorporate the water until obtaining a soft and elastic dough. It is also possible to use a bread maker or knead by hand. The amount of water to incorporate varies depending on the quality of the whole wheat flour.
- Place the dough on a floured work surface and mill it.
- If necessary, if the dough is not flexible and elastic enough, add a few drops of water to it and knead it for a few minutes on the work surface.
- Cover the dough with a damp cloth and let it rest for 30 minutes. This will help the gluten to be released and the dough will become more elastic.
- At the end of 30 minutes, uncover the dough and knead it again, milling it with lightly oiled hands.
- Pour the remaining ghee in one bowl and the remaining flour in another bowl.
- Lightly flour a chakla or a work surface.
- Divide the dough into 12 pieces of equal weight.
- Pass each ball in the flour and place it on the chakla or the work surface.
- Using a belan or a thin rolling pin, roll each ball into a patty about ⅛ inch (2-3 mm) thick and 3 to 4 inches (12 to 15 cm) in diameter.
- Preheat a tawa, skillet or griddle over medium-high heat.
- Take the roti and turn it between the two palms to remove all traces of flour. Transfer the roti to the tawa.
- Flip the roti when the color begins to change and small air pockets form in about 5 to 10 seconds.
- For the other side, bake it directly over the flame using a pair of chimta or metal tongs, until there are brown spots on the roti.
- Place the roti on a baking sheet, brush it with a little melted ghee and, using metal tongs, grill them for a few seconds over a flame on both sides. If there is no direct flame, cook on the tawa for both sides.
- Repeat the process until all the balls of dough are used up.
- Enjoy the hot roti with any curry, dal, or vegetables.
Nutrition Facts : Calories 112 kcal, Carbohydrate 14 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 195 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHAPATI RECIPE
This authentic chapati recipe yields one of the best Indian flatbread that I have tried. This chapati recipe includes a detailed explanation of how to cook it perfectly. There is also a collection of tricks and tips and with a video demonstration.
Provided by KP Kwan
Categories Breakfast
Time 32m
Number Of Ingredients 4
Steps:
- Combine all the ingredients. Continue kneading for 5 minutes until it is soft and pliable.
- Divide the dough into portions between 40g to 45g each.
- Apply some oil on the top of the dough. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.
- Flour the work surface heavily.
- Flatten the dough with your palm. Dip the dough into some flour and shake off the excess.
- Roll out the dough with the rolling pin to a circle of 15cm/6inches in diameter. (Please refer to the video for demonstration).
- Set the stove to medium-high to heat the tawa.
- Place the chapati on the tawa. When some larger bubbles appear, turn it over to the other side and cook for another half a minute.
- When some brown spots are starting to form at the bottom, flip it over again so that the side with the brown spots is on top.
- Tap to deflate the air to avoid the chapati's contact point with the tawa from burning due to high heat.
- Flip the chapati a few times until you get the desired color and remove it from the tawa.
- Apply a light coating of ghee on the top side.
Nutrition Facts : Calories 96 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 74 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
INDIAN CHAPATI BREAD
A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!
Provided by INSHA87
Categories Bread Quick Bread Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
- Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Nutrition Facts : Calories 110 calories, Carbohydrate 18.2 g, Fat 3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 234 mg, Sugar 0.1 g
CHAPATI (INDIAN FLAT BREAD)
Chapati is the most commonly eaten bread in Northern India. It is very similar in shape to the Mexican tortilla, but very different in texture and flavor. If you make Chapati ahead of time, reheat before serving by wrapping a stack in foil and heat in a 325° oven for 10 to 15 minutes. If they seem dry, sprinkle a little water before reheating. Prep time does include dough standing time. Serve with Recipe #482643 482643.
Provided by breezermom
Categories Breads
Time 2h46m
Yield 24 Chapati
Number Of Ingredients 6
Steps:
- In a large mixing bowl stir together the whole wheat flour, all-purpose flour, and the salt. Add 3/4 cup of the warm water while mixing constantly with your hands till the dough is moist. Add the remaining water, 1 tbsp at a time, mixing constantly with your hands. Keep working the dough till the dough forms a ball and holds its shape. (The dough will be stiff).
- Dampen your hands. Keep the dough in the mixing bowl to knead. Knead in an additional 2 tbsp all-purpose flour, if necessary, to make a moderately stiff dough. Knead dough till smooth and elastic (8 to 10 minutes). Continue dampening hands, as needed, during kneading. The dough is ready for shaping when you can lightly and quickly press two fingertips 1/4 inch into the dough and the dough springs back.
- Shape the dough into a ball. Cover the bowl with a damp towel. Let the dough stand in a warm place for 30 to 60 minutes.
- Turn the dough out onto a lightly floured surface. Knead dough 1 to 2 minutes more. Divide the dough in half. Form each half into a 12 inch long roll. Cut each roll into 12 one-inch pieces. Flatten each piece of dough with the palm of the hand.
- Sprinkle some flour over the flattened balls. Cover with plastic wrap. Let rest for 30 minutes.
- On a well floured surface roll the flattened ball into a circle 7 to 8 inches in diameter, turning the dough over once and firmly pressing and stretching the dough with the rolling pin.
- Roll around the rolling pin, and transfer to a hot, greased griddle or heavy skillet. Cook over medium heat about 1/2 to 1 minute or until tiny brown spots appear. Using tongs, turn and cook 30 seconds more. Remove from heat; Brush with Usli Ghee or melted shortening. Repeat with the remaining balls.
- Stack the hot Chapati in a napkin-lined breadbasket to keep warm. Serve immediately.
ROTI-CHAPATI-FLAT-INDIAN-BREAD
Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.
Provided by Manjula Jain
Categories Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes..
- Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
- Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
- Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
- Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
- Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
- Place the rotis in a container lined with a paper towel. Cover the container after each roti.
GLUTEN-FREE CHICKPEA CHAPATI - INDIAN FLAT BREAD
This is an awful recipe, turned out terribly. Completely INEDIBLE. I would not recommend bothering to try it.
Provided by Whats Cooking
Categories Quick Breads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly. Roll into 1" balls and pat flat.
- With a rolling pin, roll flattened dough balls into thin rounds.
- Heat a lightly oiled frying pan (cast iron recommended) until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Brush with ghee or olive oil and serve hot (store extras in the refrigerator).
Nutrition Facts : Calories 67.1, Fat 2.5, SaturatedFat 0.2, Sodium 80.3, Carbohydrate 8.4, Fiber 1.3, Sugar 1.2, Protein 2.6
CHAPATI (INDIAN FLATBREAD)
Steps:
- Gather ingredients.
- Mix the flour and salt together in a large bowl.
- Add the oil (or butter or ghee), and pour in the warm water. Mix well to form a dough.
- Transfer dough to a clean surface and knead for about 10 minutes. Form dough into a ball, wrap with plastic wrap, and set it aside to rest for about 1 hour.
- After resting, divide the dough into 6 equally sized balls. Using a rolling pin, roll each ball out, on a floured surface, to about an 8-inch diameter.
- Heat a cast-iron pan or another dry griddle over medium-high heat. Cook each chapati, one at a time, until browned and puffed, about 1 minute per side. Pressing lightly around the edges with a spatula will help air bubbles form. Serve immediately and enjoy.
Nutrition Facts : Calories 96 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 0 g, Fat 2 g, ServingSize 6 servings, UnsaturatedFat 0 g
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- Sieve the flour, add salt to it and mix well. Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather. Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry and firm.
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