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.
CHAPATIS
We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients
Provided by Member recipe by hbridge
Categories Side dish
Time 25m
Yield Makes 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BASIC CHAPATI RECIPE
This is a quick and easy Indian flat bread recipe, served with a potato curry, these no fat flat breads are amazing!
Provided by Robert in melbourne
Categories Breads
Time 1h15m
Yield 6 Chapati's
Number Of Ingredients 3
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!
Nutrition Facts : Sodium 27.4
More about "basic chapati food"
CHAPATI (EASY INDIAN FLAT BREAD RECIPE) - RASA MALAYSIA
From rasamalaysia.com
Ratings 155Calories 68 per servingCategory Indian Recipes
- 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.
- Knead the flour until it becomes soft and pliable and doesn't stick to your fingers. You can put a little oil on your hand while kneading the dough to help with kneading. Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature. You may store the dough in refrigerator. Just thaw to room temperature before using it.
- Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time. Roll a dough ball in the flour and flatten it a bit with your hands. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.
- Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side. Flip over again and soon the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part of of the chapati. The whole bread should puff up into a round ball.
ROTI RECIPE- HOW TO MAKE ROTI (CHAPATI) - SPICE CRAVINGS
From spicecravings.com
Ratings 6Calories 68 per servingCategory Bread, Side Dish
- In a large mixing bowl, add flour and ¼ cup of water. Using your fingers, gently mix the dough until all the water is absorbed.
- Add the dough to the mixing bowl. Turn on the stand mixer with dough attachment on the lowest speed. Start adding water, ¼ cup at a time. After adding about ¾ cup water, the dough should start coming together, in about 3 minutes. If needed, stop and scrape the sides of the bowl.
- To make the roti, divide the dough into 12 equal portions, about the size of a lime and roll between your palms to make a smooth round ball without any cracks. Cover all dough balls with a damp towel.
- Dust off the excess flour from the rolled roti and place flat in the pan or tawa. Cook until small air pockets start forming on the surface, about 30 to 45 seconds.
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