Indian Spiced Chapati Flat Bread Food

CHAPATI (INDIAN FLAT BREAD)

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.

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.

INDIAN FLAT BREAD - CHAPATI

Steps:

• Mix the flour with room temperature water and stir to combine.
• Knead for about 5 minutes. The dough should be slightly sticky.
• Let it rest for 10 minutes.
• Divide into small balls about half the size of a golf ball and dip into extra flour.
• Roll with a rolling pin into thin ½ cm round pancakes.
• Heat a heavy cast iron pan.
• Put the chapati onto the pan and cook for about 30 seconds than turn over and cook on the other side. When it starts to get golden on the bottom side turn it over again and cook for another minute. A sign of well done chapati is if it puffs up.
• Remove from the heat and spread ½ tsp ghee on the top side of the chapati.
• Wrap in a clean tea towel until ready to serve.

INDIAN-SPICED CHAPATI FLAT BREAD

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.

INDIAN FLATBREADS

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.

CHAPATI BREADS

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.

INDIAN GRIDDLE FLATBREADS (CHAPATIS)

Steps:

• DOUGH:.
• Put the flour in a bowl.
• Slowly add about 3/4 cup plus 2 tablespoons water, just enough to gather the dough together and make a ball.
• Knead the dough well for 10 minutes.
• Make a smooth ball and put it in a bowl. Cover with a damp cloth and set aside for 30 minutes. It will turn quite soft.
• Divide into 12 balls. Keep covered while you work with the twelfth.
• COOK:.
• Set a cast-iron frying pan or griddle on medium-high heat. Allow it to heat up. Make a small wad with a cloth or paper towel and keep nearby.
• Take a ball of dough and dust it well with flour. Now roll it out into a 5-1/2-inch round on a floured surface. Lift it up and slap it back and forth between your palms to shake off the extra flour.
• DO THE FOLLOWING STEPS FAST:.
• Slap the chapati onto the hot griddle. Let it cook for 45 seconds.
• Turn it over and cook the second side for another 35-45 seconds.
• Turn it over again and cook another 5 to 6 seconds, pushing down on it with the paper wad and rotating it a little with each push. Do this fast; it helps to puff up the chapati.
• Put the cooked chapati on a plate and cover it with a towel or another upturned plate.
• Make all the chapatis this way, making sure to wipe off the cast-iron pan with a paper towel after each one is made. If it takes you a while to roll out the next chapati, turn the heat under the cast-iron pan down to low while you roll it and then turn it up again. (Or have someone else form a chapati while you cook one.).
• Serve immediately.
• These can be made ahead and stored in a plastic bag in the refrigerator or freezer. To reheat them, wrap a whole bundle of them in foil and put them in a medium oven (350F/177C) for 15 minutes. You can also sprinkle a little water on an individual chapati and then either heat it in a microwave oven for 30-45 seconds or slap it onto a hot, lightly greased griddle for a few seconds on each side.