Punjabi Chapati Chapatis Food

CHAPATI RECIPE

Steps:

• Combine all the ingredients. Continue kneading for 5 minutes until it is soft and pliable.
• Divide the dough into portions between 40g to 45g each.
• Apply some oil on the top of the dough. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.
• Flour the work surface heavily.
• Flatten the dough with your palm. Dip the dough into some flour and shake off the excess.
• Roll out the dough with the rolling pin to a circle of 15cm/6inches in diameter. (Please refer to the video for demonstration).
• Set the stove to medium-high to heat the tawa.
• Place the chapati on the tawa. When some larger bubbles appear, turn it over to the other side and cook for another half a minute.
• When some brown spots are starting to form at the bottom, flip it over again so that the side with the brown spots is on top.
• Tap to deflate the air to avoid the chapati's contact point with the tawa from burning due to high heat.
• Flip the chapati a few times until you get the desired color and remove it from the tawa.
• Apply a light coating of ghee on the top side.

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.

TRADITIONAL CHAPATIS

Steps:

• Add the water to the flour a little at a time, kneading as you go until you have a soft, elastic dough.
• Sprinkle a little flour onto a flat surface or board.
• Divide the dough into 8 and shape each piece into ball.
• Flatten the balls slightly then place one on the floured surface and roll out into a flat disc approximately 15cm/6inches in diameter.
• Repeat with the other 7.
• Heat a shallow frying pan.
• Lay a disc onto the hot pan and leave for 20 to 30 seconds until the surface is bubbly.
• Flip over and cook the other side for 10 to 15 seconds.
• As soon as brown spots appear on the underside it is done.
• Repeat with the other breads.
• Cooks tip: The longer you knead the chapati dough the softer the breads will be.

PUNJABI CHAPATI / CHAPATIS

Steps:

• Put flour into bowl & rub butter/margarine into it.
• Add half of the water and stir to combine.
• Add the remaining water slowly, stirring until all of the flour is hydrated.
• Knead for approximately 3 minutes (be careful, the dough may be hot from the water). The dough will spring back slightly when pressed & may be slightly sticky.
• Leave covered for 30 minutes (approx).
• Divide into small balls (about half the size of a tennis ball) and dip into extra flour.
• Press gently in your hand until slightly flattened into a disc.
• Roll with a rolling pin into thin round pancakes.
• Heat a heavy based frying pan (I used a cast iron one).
• Put the chapati onto the pan and cook until small blisters appear. Turn and cook on the other side (they may puff up, don't worry).
• Remove from the heat and wrap in a clean tea towel until ready to serve.

HOW TO MAKE CHAPATIS

Steps:

• To make the dough we're going to add our flour to a bowl and sprinkle the salt. This is optional, in case you know you don't use salt that's fine too.
• Incorporate the salt well, and then we'll pour oil inside it.
• Now you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there. just for a few seconds.
• When the oil and salt are nicely incorporated, add water slowly. This water has been warmed in the microwave for about 30 seconds, pour little at a time and just mix.
• We have used whole wheat flour from the Indian store as its a little different from the whole wheat flour that you find in the grocery stores.
• The one in the American grocery stores is usually a lot darker in color, so chapattis turn a little browner than you probably like them, this one is available in any Indian store its called chapatti atta and is readily available.
• Just mix all that dough in and form a nice ball.
• It doesn't take a lot of time at all, but people are scared to do this, because you're using your hands and that freaks people out, but it really is not that bad. It literally takes under a minute to make this dough.
• When the dough is in a nice ball, we're going to take just a couple of drops of oil, just to lightly coat it and in that way it doesn't form a dry skin on top of the dough. Then keep it covered for about 15 to 20 minutes.
• So if you are not comfortable using your hands while making the dough, here's another alternative way of doing it. Here's the whole wheat flour, I'm going to use the food processor, and if you notice I'm using a chopping blade instead of a dough blade, because it just mixes better and it gets all the edges and there's nothing left at the sides.
• I'm going to mix in the salt at this point and I'm going to give it a mix.
• Then I'm going to add in the oil.
• I've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on. This is just as easy.
• It's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it.
• This food processor option is really good if you're making dough in bulk because i understand that dough freezes really well
• Then put a couple of drops of oil and just smother a little bit, rub it a little bit so that it doesn't dry out and cover it up. Then set it aside for 15 minutes as before.
• After it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly.
• This is 1 and 1/2 cups of dry flour, so it makes approximately 9 chapattis. But there's no signs involved, so if you like really big chapattis it can be less and if you want small ones you know it'll make more.
• But something that fits in to your palm or close fist, a kind of a golf size ball is perfect.So just divide it out.
• Before we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated.
• The pan we are using is called a tawa. You can also use a non stick frying pan.
• Put the stove on medium heat, or a little bit higher than medium. And you want to make sure your pan is really hot before you put your first chapatti on.
• So while our pan is heating, we're going to take our dough and form a nice round ball. If you start off with a round ball, the shape changes, but your final chapatti will probably be round also.
• We're then going to dip it in some dry flour, shake off the excess and role it out.
• Now this rolling pin is my favorite. It's a thinner version, but a lot of people are used to the thicker version of the rolling pins. Whatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on, take it and dip it again in the dry flour.
• This is a trick that my mom taught me when i was learning how to do this when i was little, you rub your hand across it, and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker, that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it.
• The tawa looks hot so we're going to put our rolled chapatti in and move it around to make sure it doesn't stick.
• Then we leave it alone until we start seeing bubbles appearing, and then we're going to flip it around, and let go for a few seconds.
• Now we're going to take some oil and you can just dip your spoon in to your oil and then whatever is left, the remainder few drops, just put it on and smear it on like that and flip it around and press. You want to press where it bubbles to force the air to the other side which is not risen yet. Smear the oil again and press.
• You want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked. It's ok to have little brown spots on it.
• It looks delicious and there's nothing like home made chapattis. You can buy these from the store but when you taste these like fresh off the stove it's awesome.
• And one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis, but I put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on, it still tastes nice and soft, as supposed to the dough which has been prepared without oil, which tends to turn a little bit chewier.
• Once the chapatti is cooked I like to keep it in a nice insulated cannister like this. It helps it to stay nice and warm. So you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot.
• note: if u dont wish to use oil on ur chapatis just use a clean cloth to press the chapatis after u have flipped them the second time n press lightly to ensure the air is distributed evenly and the chapatis wud puff up.enjoy !

CHAPATIS (INDIAN OR KENYAN WHOLEWHEAT FLATBREAD)

Steps:

• In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
• Preheat a griddle over medium heat.
• Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.