Chapati – Indian flat unleavened bread made from wheat flour, delicious when is hot and similar to pita bread. Cooking chapati is very easy and quick, you just need flour, water and salt. Instead of water, you can use yoghurt or milk, it will give you a very soft bread. I add to the dough a little vegetable oil too, it’s make the dough very smooth and soft as well. The most important part is to cook the chapati on a completely dry pan. If you have a gas stove, take the cooked chapati and hold over the open flame for a few seconds. Indians eat Chapati dipping them in hot spices or sauces, meat or fish curry. Another option, which I use when cooking chapati is a micture of melted butter and garlic.
By November 28, 2012Published:
Chapati - Indian flat unleavened bread made from wheat flour, delicious when is hot and similar to pita bread. Cooking chapati is very …
- 1.5 cup of flour (for the dough)
- 160 ml of warm water
- 0.5 tsp salt
- 1 tbsp vegetable oil (optional)
- 2 tbsp melted butter
- Pour the sifted flour into a bowl, add salt and gradually add water. Knead the dough for about 6 min. The dough must be smooth and easily pliable. Add the vegetable oil and knead for an additional 1-2 min. Roll it into a ball, cover with plastic or a towel and leave for 30 minutes.
- Divide the dough into equal sized medium balls (about the size of a golf ball), roll them in flour and then roll out each ball on floured surface to a thin circle. The rolled out chapati must be not too thin or it will not puff when roasted.
- On a dry-heated cast iron skillet or heavy-bottomed frying pan, put one rolled out chapati, cook over medium heat for 1-2 minutes until there are light brown spots and raised bumps, then flip it to the other side and continue to cook . Put the finished chapati onto a plate, brush with melted butter, cover with a lid or a towel, then continue cooking the rest.
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Tags: appetizer, dough, sauce