Chapati Indian Flatbread Recipes

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.

CHAPATI (INDIAN FLAT BREAD)

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.

CHAPATI (INDIAN FLATBREAD)

Steps:

• In a bowl, pour half cup of water.
• Add the flour,salt and oil.
• Start mixing it.
• Keep pouring d rest 1/2 cup water slowly into it.
• Knead the dough thoroughly.
• Divide it into 8 equal parts.
• Lightly dust the work place.
• Dip each ball in flour.
• Roll each balls into a thin round with a rolling pin.Keep turning it around while rolling.
• Heat a flat skillet over medium heat.
• Flip it onto the hot skillet.
• When small bubbles appear on it, flip it onto the other side.Keep turning it round.
• Flip it again.Lightly press the chapati and it will puff up.
• Once done,remove the chapati from the skillet.
• Serve it hot.

INDIAN CHAPATI BREAD

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.