CHAPPATI
This is a basic Indian Bread Somewhat like a Pita. The cookbook says that besides "Chappati" it is also known as "Phulka". It does not explain the difference between the two names so I assume it's a regional or dialect issue. This recipe is from "A taste of Palace Life Royal Indian Cookery" by Manju Shivraj Singh
Provided by Steve P.
Categories Breads
Time 2h15m
Yield 12-14 Chappati, 12 serving(s)
Number Of Ingredients 5
Steps:
- Sift the two flours into a large bowl and add the salt. Slowly pour in the water and mix into the flour to make a fairly soft dough; add more water if necessary. Knead to make the dough pliable.
- Wet your hands and knead the dough again; this binds the flours together thoroughly and makes the dough extra smooth. Wrap in foil and put in a cool place for 30 minutes.
- Divide the dough into twelve to fourteen balls and roll each one on a floured surface to a circle about 5 inches in diameter.
- Heat a heavy based frying pan or griddle on a medium heat. Cook the bread circles, one at a time on the hot griddle or frying pan for 1 minute. When small bubbles start appearing on the surface of the bread, flip the circle over. Cook the second side for about 30 seconds, until the bread slides off the pan easily.
- If cooking on gas, hold the chappati over the gas flame; the side which was cooked first should be over the flame; this will make it puff up. If cooking on an electric or soild burner, simply press the side that was cooked first hard with a folded kitchen towel; this will puff it up slightly. Place the cooked circles in a folded napkin and put onto a plate or into a bread basket to keep warm while you cook the remainder.
- Serve with hot melted ghee or butter brushed over one side of the chappati.
INDIAN WHOLE WHEAT GRIDDLE BREADS: CHAPATIS
Provided by Aarti Sequeira
Time 1h15m
Yield 12 chapatis
Number Of Ingredients 4
Steps:
- Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
- Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
- When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
- Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
- To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
- Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
- Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
- When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
- Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
CHAPATIS
Making chapatis can be a very relaxing thing to do. In quite a short time you can produce eight or 10 breads, each one turning out a little bit different from the others, but all of them attractive, nutritious and good. We've grown so accustomed to making chapatis that they now feel almost like a convenience food, a household staple of the best kind.
Provided by Food Network
Time 3h10m
Yield 8 chapatis, 7 to 8 inches acro
Number Of Ingredients 3
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.
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
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.
CHAPATI (EAST AFRICAN BREAD)
Adopted from Indian cuisine, chapatis have been a part of East African cuisine for centuries. The East African recipe is slightly different from its Indian counterpart. This bread accompanies African soups and stews well. Preparation is minimal, making this a great choice for cooks that are in a pinch.
Provided by Jamie
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 32.5 g, Fat 3.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 389.3 mg, Sugar 0.1 g
CHAPATI
Provided by Molly O'Neill
Categories project, side dish
Time 1h45m
Yield 12 breads
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 107 milligrams, Sugar 0 grams
More about "chappati food"
17 DISHES TO SERVE WITH CHAPATI - ALLRECIPES
From allrecipes.com
Estimated Reading Time 6 mins
CHAPATI RECIPE | HOW TO MAKE SOFT CHAPATI (ROTI) - NDTV …
From food.ndtv.com
5/5 (1)Category IndianServings 10Total Time 35 mins
EAST AFRICAN CHAPATI RECIPE - HOW TO MAKE CHAPATI
From cheflolaskitchen.com
CHAPATI (INDIAN FLATBREAD) RECIPE - THE SPRUCE EATS
From thespruceeats.com
EAST AFRICAN CHAPATI RECIPE - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
CHAPATIS RECIPE - BBC FOOD
From bbc.co.uk
CHAPATI RECIPE - BREAD AND UTENSIL IN ONE - SUSTAINABLE TRAVEL
From unique-universe.blog
FOOD MENU › CHAPPATI.COM ‹ UPTOWN DINING AT …
From chappati.com.my
CHAPATI RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE CHAPATI & THE UGANDAN ROLEX - EMMYMADE
From emmymade.com
CHAPATTI FLAT BREAD – COOKING TANZANIAN FOOD IN YOUR ...
From tanzania-experience.com
DIFFERENT TYPES OF CHAPATIS TO SATISFY THE DESI FOOD ...
From innfinity.in
CHAPATI - PA FOOD
From pa-food.com
BEST CHAPATI RECIPES | QUICK AND EASY | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT’S THE DIFFERENCE BETWEEN PHULKA AND CHAPATI? | THE ...
From timesofindia.indiatimes.com
CHAPPATI – UVR NATURAL FOODS
THE ORIGIN AND HISTORY OF CHAPATI - DESIBLITZ
From desiblitz.com
WHAT TO EAT WITH CHAPATI? FIND OUT! - WHAT TO EAT WITH?
From whattoeatwith.com
CHAPATI FOODS, KOTA - RESTAURANT REVIEWS & PHONE NUMBER ...
From tripadvisor.ca
HOW TO COOK A CHAPATI - DELISHABLY
From delishably.com
HOW TO MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR ...
From cookingandme.com
MOVE OVER YOUR REGULAR CHAPATIS, 6 HEALTHY ... - NDTV FOOD
From food.ndtv.com
CHAPATI (ROTI) - TRADITIONAL INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
HOW TO MAKE THE PERFECT CHAPATI- FOOD WITH CHETNA - YOUTUBE
From youtube.com
CHAPATI, AN EAST AFRICAN VARIATION - DEMAND AFRICA
From demandafrica.com
WHAT IS CHAPATI AND HOW DO YOU EAT IT? - CALLING ALL FOOD ...
From mashed.com
HEALTH BENEFITS OF EATING WHEAT CHAPATI – PRORGANIQ
From prorganiq.com
CHAPATI, CHAPPATTI, ROTI, PHULKA, ROTLI | SIMPLE INDIAN ...
From simpleindianrecipes.com
HOW TO MAKE CHAPATI - AND WHY THEY PUFF UP - FOODCRUMBLES
From foodcrumbles.com
CHAPPATI.COM ‹ UPTOWN DINING AT NEIGHBOURHOOD PRICES
From chappati.com.my
HOW TO MAKE CHAPATI: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
CHAPATI WRAPS - ASIAN FOOD NETWORK
From asianfoodnetwork.com
EAT CHAPATI
From eatchapati.com
CHAPATI (EASY INDIAN FLAT BREAD RECIPE) - RASA MALAYSIA
From rasamalaysia.com
CHAPATI NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CHAPATI RECIPE (INDIAN, PAKISTANI WHOLEWHEAT FLATBREAD ...
From whats4eats.com
IS EATING CHAPATI DAILY GOOD FOR HEALTH?
From timesofindia.indiatimes.com
CHAPATI RECIPE - HOW TO MAKE CHAPATI ... - TASTE OF ASIAN FOOD
From tasteasianfood.com
CHAPATI | INDIAN RECIPES - GOODTOKNOW
From goodto.com
CHAPATI RECIPE | HOW TO MAKE CHAPATI | QUICK CHAPATI RECIPE
From recipes.timesofindia.com
CHAPATI - WIKIPEDIA
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love