Indian Spiced Chapati Flat Bread Food

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INDIAN CHAPATI BREAD



Indian Chapati Bread image

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

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
¾ cup hot water or as needed

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 (Indian Flat Bread) image

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

2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1 cup warm water (110Ã to 115Ã )
all-purpose flour, for kneading and shaping
usli ghee or shortening for your griddle and to brush the chapati

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 BREADS



Chapati Breads image

My daughter and I prepare this Indian flatbread frequently. It is so fun to make and goes well with any spiced dish. We use the extras to make sandwich wraps. -Joyce McCarthy, Sussex, Wisconsin

Provided by Taste of Home

Time 25m

Yield 10 servings.

Number Of Ingredients 6

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon garlic powder, optional
3/4 cup hot water (140°)
2 tablespoons olive oil

Steps:

  • In a large bowl, combine the flours, salt and, if desired, garlic powder. Stir in water and oil. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Cover and let rest for 30 minutes. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle. In a large cast-iron or other heavy skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.

Nutrition Facts : Calories 113 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROTI-CHAPATI-FLAT-INDIAN-BREAD



Roti-Chapati-Flat-Indian-Bread image

Roti also known as Chapati or Fulka, is Indian flat bread made with whole wheat flour. In North India, roti is part of the main meal. Roti is served with a variety of cooked vegetables, lentils, and yogurt.

Provided by Manjula Jain

Categories     Main Course

Time 15m

Number Of Ingredients 5

1/2 cup whole-wheat flour (chapati ka atta)
1/8 tsp salt
1/4 cup water (use as needed)
1/4 cup whole wheat flour (for rolling the roti)
2 tbspa clarified butter or ghee (for buttering the roties)

Steps:

  • Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes..
  • Divide the dough into four equal parts. Make smooth balls and press flat. Before rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
  • Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
  • Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
  • Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
  • Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
  • Place the rotis in a container lined with a paper towel. Cover the container after each roti.

INDIAN FLATBREADS



Indian Flatbreads image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h4m

Number Of Ingredients 4

3/4 cup whole-wheat flour
3/4 cup all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Steps:

  • Combine the flours and salt in a bowl. Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough. Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes. Brush a bowl with olive oil and place the dough in it. Cover and let rest about 30 minutes.
  • Divide the dough into 6 even balls. On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
  • Heat a large skillet over medium-high heat. One at a time, lightly brush each dough round with oil and place in the pan. Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute. Remove from the skillet, brush with more oil and season with salt. To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.

INDIAN-SPICED CHAPATI FLAT BREAD



Indian-Spiced Chapati Flat Bread image

I got the basic recipe for this from La Dolce Vegan, but found it to be quite flavourless. I played around with some spices and got this recipe, which my whole family loves. Hope you like it too! This recipe can be easily doubled, tripled, ect. Do not change the resting time.

Provided by tiriola

Categories     Breads

Time 20m

Yield 4 chapatis

Number Of Ingredients 6

1 cup flour
1/2 teaspoon salt
1 teaspoon ground cumin
2 teaspoons crushed garlic
1/3 cup water
2 teaspoons oil (olive oil has the best taste, but use what you have)

Steps:

  • Mix flour, salt, cumin, and garlic together in a bowl.
  • Stir in water and oil.
  • Knead for 2-3 minutes, till dough is somewhat soft.
  • Let sit for 25-30 minutes in a warm draft-free place.
  • Divide dough into 4 balls and flatten each until 4-5 inches in diameter by hand or with a well-oiled rolling pin.
  • Heat a frying pan on high heat and place one flattened ball in the pan. Do NOT use oil in the pan.
  • When the dough becomes mostly translucent, flip it and cook the other side.
  • When both sides are slightly browned, remove from pan and immediately spread one side of the bread with margarine. Repeat with the other 3.
  • Serve hot.

Nutrition Facts : Calories 137.7, Fat 2.7, SaturatedFat 0.3, Sodium 292.8, Carbohydrate 24.5, Fiber 0.9, Sugar 0.1, Protein 3.4

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