Chappatis Roti Food

CHAPPATIS (ROTI)

Steps:

• Put flour and salt in a bowl.
• Add water a cup at a time, kneading.
• When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
• When all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
• Pour a little oil into the dough and knead it inches.
• Add the rest of the oil (the dough will look very oily and that's the way it should be).
• Cover with a clean cloth and let sit for at least an hour.
• Roll the ball in a little bit of flour so it's not sticky.
• Divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
• Flour the counter/board.
• Roll out each ball to about 6 inches in diameter.
• Brush with melted butter.
• Fold in three (like you fold a letter).
• Now it should almost look like a long tube.
• Take one end of that tube and fold it in to the centre and gently press it inches.
• Take the other end of the tube and fold it over the seam.
• Now you should have a little bundle of dough.
• (In other words, fold the dough into thirds one way, and then the other).
• Flour a plate and place the bundles on them.
• Roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
• On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
• When it starts looking a bit translucent, flip it over.
• Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
• Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
• You will have to adjust the heat during the whole frying process.
• Clean off the pan with paper towels or a clean cloth in between frying each chappati.
• Don't turn the chappatis too much, just once or twice is enough.

BASIC ROTIS OR CHAPPATIS

Steps:

• In a large bowl, add the flour, making a small depression in the centre.
• Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal.
• Add remaining water as required, until the flour comes together to form a dough.
• If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour.
• Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be.
• Cover and keep aside for 15 to 20 minutes.
• Heat a heavy skillet on a low flame.
• Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin.
• Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high.
• After about 20 seconds, turn the roti and cook on the other side.
• When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame.
• It should puff up completely; you might need some practice with it.
• Once it puffs up, remove it from the flame and serve hot with any vegetable side!
• Oh, and repeat the cooking procedure for all 6 balls.

CHAPATI

Steps:

• In the bowl of a stand mixer combine the 2 cups (250 g) of flour, salt and 1 tablespoon of ghee.
• Using the dough hook, while kneading at medium speed, gradually incorporate the water until obtaining a soft and elastic dough. It is also possible to use a bread maker or knead by hand. The amount of water to incorporate varies depending on the quality of the whole wheat flour.
• Place the dough on a floured work surface and mill it.
• If necessary, if the dough is not flexible and elastic enough, add a few drops of water to it and knead it for a few minutes on the work surface.
• Cover the dough with a damp cloth and let it rest for 30 minutes. This will help the gluten to be released and the dough will become more elastic.
• At the end of 30 minutes, uncover the dough and knead it again, milling it with lightly oiled hands.
• Pour the remaining ghee in one bowl and the remaining flour in another bowl.
• Lightly flour a chakla or a work surface.
• Divide the dough into 12 pieces of equal weight.
• Pass each ball in the flour and place it on the chakla or the work surface.
• Using a belan or a thin rolling pin, roll each ball into a patty about ⅛ inch (2-3 mm) thick and 3 to 4 inches (12 to 15 cm) in diameter.
• Preheat a tawa, skillet or griddle over medium-high heat.
• Take the roti and turn it between the two palms to remove all traces of flour. Transfer the roti to the tawa.
• Flip the roti when the color begins to change and small air pockets form in about 5 to 10 seconds.
• For the other side, bake it directly over the flame using a pair of chimta or metal tongs, until there are brown spots on the roti.
• Place the roti on a baking sheet, brush it with a little melted ghee and, using metal tongs, grill them for a few seconds over a flame on both sides. If there is no direct flame, cook on the tawa for both sides.
• Repeat the process until all the balls of dough are used up.
• Enjoy the hot roti with any curry, dal, or vegetables.

CHAPATI (ROTI)

Steps:

• Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
• Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
• Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
• Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
• Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
• Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.

INDIAN WHOLE WHEAT GRIDDLE BREADS: CHAPATIS

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

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

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.

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.