Chicken Chapatis Food

CHICKEN CHAPATIS

Steps:

• Sift flour and cut in the shortening.
• Add onion, thyme, tumeric& cumin.
• Mix well and add the egg& enough cold water to make a dough.
• Do not overwork dough.
• Divide them into four balls, dust in extra flour,& chill for 30 minutes.
• Butter a baking sheet (with sides).
• Place the chicken breasts on baking sheet-- a few inches apart.
• Brush with melted butter and top each one with a tablespoon of yogurt.
• Roll the dough into 4 inch rounds, and place over each chicken breast (making sure to tuck the dough under each one).
• Bake for 40-45 minutes at 375F or 180 degrees C.

CHAPATI RECIPE

Steps:

• Place the wholemeal flour, plain (all purpose) flour and salt in a large bowl (or stand mixer bowl if you're kneading using a stand mixer) and mix together.
• Add 2 tbsp of the oil and three-quarters of the water and mix again, adding more water as necessary until you have a soft dough that comes together.
• Knead the dough on a lightly floured surface for 8-10 minutes until soft, smooth and elastic. You can knead in a stand mixer if preferred.
• Divide the dough into 10 equal pieces and roll each piece into a ball.
• Roll out each of the balls on a lightly floured surface, using a rolling pin, until they're as thin as a tortilla. Place each chapati on a piece of baking parchment to make transferring to the pan easier.
• Brush a large frying pan or flat griddle with a little of the reserved oil and heat over a high heat until smoking hot.
• Add a chapati to the pan and cook for 30-60 seconds, until charred brown spots appear. Turn the chapati over and cook the other side until charred spots appear.
• Transfer to a plate and place in the oven on it's lowest setting (or place in a plate warming drawer if you have one).
• Repeat with the remaining chapati, brushing the pan with a little oil each time before cooking.
• Serve the chapatis warm.

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.

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.

CHAPATI

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.