How to make Chapati (Indian flatbread)
23/02/08 20:43 Filed in: Art of Living
Chapati, the Indian flat-bread, is a quick, simple
and tasty type of bread, and anyone can make it in
less then 10 minutes of work.
Tools and ingredients:
- A medium sized skillet, frying pan or the like
- A rolling pin
- Mixing bowl
2 cups of flour (whole, white, corn or a mixture)
1/2 teaspoon of salt
2/3 cup lukewarm water
In the bowl, mix the flour and salt.
Gradually add water, knead the dough well until nice, smooth and flexible. The amount of water needed may vary.
Shape into a ball, and leave in the mixing bowl, covered for 30 minutes up to 2 hours.
*This may be a good time to make whatever else you are going to eat.
Preparation:
Pinch a small amount of dough from the ball, and make smaller balls, about the size of walnuts. Using the rolling pin, make into flat circular shapes, about 2 mm thick.
Do not stack the rolled Chapatis as they will stick.
Heat the skillet on medium-high heat (if not using non-stick, lightly oil) and place one Chapati at a time. When small bubbles appear, flip to the other side. This should take 30 seconds up to 1.5 minutes.
After flipping, larger bubbles will appear, after about 1 minute.
Remove the Chapati from the skillet and place directly on an open flame. In seconds, the chapati will puff, quickly flip to the other side, and remove.
Thats it. You made it. If it burned, didn't puff or not quite done, don't worry. After a few tries, you will get them perfect.
Serving suggestion: slightly buttered and honeyed, makes a splendid breakfast. Also, you might add any spices to your dough to make things more interesting.
The dough can be kept in the fridge for a few days, thus making of fresh Chapatis even quicker
Tools and ingredients:
- A medium sized skillet, frying pan or the like
- A rolling pin
- Mixing bowl
2 cups of flour (whole, white, corn or a mixture)
1/2 teaspoon of salt
2/3 cup lukewarm water
In the bowl, mix the flour and salt.
Gradually add water, knead the dough well until nice, smooth and flexible. The amount of water needed may vary.
Shape into a ball, and leave in the mixing bowl, covered for 30 minutes up to 2 hours.
*This may be a good time to make whatever else you are going to eat.
Preparation:
Pinch a small amount of dough from the ball, and make smaller balls, about the size of walnuts. Using the rolling pin, make into flat circular shapes, about 2 mm thick.
Do not stack the rolled Chapatis as they will stick.
Heat the skillet on medium-high heat (if not using non-stick, lightly oil) and place one Chapati at a time. When small bubbles appear, flip to the other side. This should take 30 seconds up to 1.5 minutes.
After flipping, larger bubbles will appear, after about 1 minute.
Remove the Chapati from the skillet and place directly on an open flame. In seconds, the chapati will puff, quickly flip to the other side, and remove.
Thats it. You made it. If it burned, didn't puff or not quite done, don't worry. After a few tries, you will get them perfect.
Serving suggestion: slightly buttered and honeyed, makes a splendid breakfast. Also, you might add any spices to your dough to make things more interesting.
The dough can be kept in the fridge for a few days, thus making of fresh Chapatis even quicker