Traditionalchapatis Recipes

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.

CHAPATIS

Steps:

• In a large bowl, stir together the flours 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 for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan 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. Put on a plate and keep warm while you cook the rest of the chapatis.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

CHAPATI RECIPE

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.

CHAPATIS

Steps:

• You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
• In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads.
• Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook).
• Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn.
• When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.

TRADITIONAL CHAPATIS

Steps:

• Add the water to the flour a little at a time, kneading as you go until you have a soft, elastic dough.
• Sprinkle a little flour onto a flat surface or board.
• Divide the dough into 8 and shape each piece into ball.
• Flatten the balls slightly then place one on the floured surface and roll out into a flat disc approximately 15cm/6inches in diameter.
• Repeat with the other 7.
• Heat a shallow frying pan.
• Lay a disc onto the hot pan and leave for 20 to 30 seconds until the surface is bubbly.
• Flip over and cook the other side for 10 to 15 seconds.
• As soon as brown spots appear on the underside it is done.
• Repeat with the other breads.
• Cooks tip: The longer you knead the chapati dough the softer the breads will be.

CHAPATIS

Steps:

• Stir together flour and salt in a large bowl, then make a well in center and add water to well. Using a fork, stir until a dough forms. Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic (dough will be slightly sticky), about 8 minutes.
• Transfer to a clean bowl and cover bowl with plastic wrap. Let dough stand at room temperature at least 1 hour.
• Divide dough into 12 equal pieces and roll each piece into a ball, then cover with a kitchen towel (not terry cloth). Dip 1 ball of dough into additional flour, shaking off excess, then flatten ball with your hands on lightly floured surface.
• Roll dough into a 5- to 6-inch round with a lightly floured rolling pin, lifting and rotating as necessary. Shake off excess flour, then transfer round to a sheet of wax paper and cover with another kitchen towel (not terry cloth). Repeat with remaining balls, arranging rounds in 1 layer (do not stack).
• Heat a dry 10-inch cast-iron or heavy skillet over medium heat until hot. Lightly grease skillet with a paper towel dipped in oil, then cook one round of dough until underside is golden brown in spots, about 30 seconds. Gently turn over and cook until deep golden brown in spots, 30 seconds to 1 minute. Turn over again and cook, gently pressing with tongs, until chapati is cooked through, 30 seconds to 1 minute more. (Chapatis may puff up.)
• Keep warm, wrapped in another kitchen towel, and cook remaining rounds. Serve immediately.

CHAPATI BREADS

Steps:

• In a large bowl, combine the flours, salt and, if desired, garlic powder. Stir in water and oil. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Cover and let rest for 30 minutes. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle. In a large cast-iron or other heavy skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.

CHAPATI

Steps:

• In a large bowl, combine the flour and salt. Add the ghee and mix well. Add the water and mix to form a firm dough. Knead for 10 minutes, form into a ball and wrap with plastic. Let rest 1 hour.
• Divide the dough into 12 balls of equal size. On a lightly floured surface, use a rolling pin to roll the balls into thin circles about 6 inches in diameter. Let rest 10 minutes.
• Heat a dry griddle or cast-iron pan over medium-high heat and cook the chapatis, 1 at a time, until browned and puffed, about 1 minute per side, pressing lightly around the edges with a spatula, which helps air bubbles form. Lower the heat if the bread begins to scorch. Serve warm with butter.

BASIC CHAPATI RECIPE

Steps:

• Mix flour and salt.
• Make a hole in flour and mix in water, making a dough.
• Knead for five minutes, cover with wet cloth and refrigerate for an hour.
• Heat a flat pan (non stick pans are not good for this as repeated use at high heats with no liquid tends to crack the Teflon) until smoking hot.
• Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side.
• Once turned press gently with a towel, until brown.
• Repeat and serve!