CHAPATIS
We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients
Provided by Member recipe by hbridge
Categories Side dish
Time 25m
Yield Makes 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
QUICK WHOLE WHEAT CHAPATI
Chapati is an unleavened whole wheat bread that is eaten in India. We love to use it as a wrap.
Provided by desertdweller
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Mix flour and salt together in a bowl. Stir in water to form a soft dough.
- Turn dough out onto a lightly floured work surface and knead several times. Divide into 8 pieces and roll each into a ball. Roll each ball into a very thin round using a rolling pin.
- Heat a griddle over medium-high heat. Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes. Flip and cook until lightly browned on the other side.
Nutrition Facts : Calories 127.1 calories, Carbohydrate 27.2 g, Fat 0.7 g, Fiber 4.6 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 220.8 mg, Sugar 0.2 g
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
- 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
- Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.
30 BEGINNER RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a beginner dish in 30 minutes or less!
Nutrition Facts :
QUICK BASIC CHAPATIS/ROTIS
Unleavened vegan stove top Indian flat bread. We really enjoy this with garlicky hummus and an herb salad. I learned to make it from Manjula on YouTube (http://www.manjulaskitchen.com/). If you have chapati flour and are good with a rolling pin, you can whip 4 of these out 15-20 minutes or less because they do not have to rise or rest. With regular flours, 4 will take an hour including 1/2 hour resting time. I am not sure the exact origin because so many peoples claim them as their own. I have seen many good ideas for adding herbs/spices to these on this website that I will be trying... Yummm!
Provided by Kanopolis Kook
Categories Quick Breads
Time 20m
Yield 4 chapatis, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat iron skillet or no-stick skillet on medium flame.
- Sift flour and salt into bowl. (If no sifter, fluff with fork.).
- With a wooden spoon, stir in oil, if using, and 1/4 C water, continue to slowly add water until enough water to form a ball.****.
- Turn onto floured surface. Knead for 20 strokes or until dough is elastic. Use only enough flour to keep dough from sticking.
- Divide dough into 4 golf-ball sized balls.
- Roll each in flour.
- With a rolling pin, roll out one ball into about an 8" thin circle. Keep a pile of flour beside you and dust the dough often but only enough to keep it from sticking.
- When skillet is hot enough to immediately sizzle dry a drop of water, put chapati on.
- When bubbles form on top of chapati (1-3 minutes), look at bottom. If it has a few brown spots, flip it over.
- The second side takes much less time, and when it has a few brown spots, remove the pan from the fire and toss chapati directly on the burner (With a gas stove--leave roti in pan and pan on burner, use spatula to massage roti and it will puff up -- Manjula shows how on YouTube). In a few seconds, it will puff up like a balloon. If it doesn't, the dough was not kneaded/rested long enough or there was too much flour worked inches.
- Remove from heat to plate. (Some people slap the air out first.).
- Brush with oil, if desired, to keep soft.
- Cover with towel to keep warm.
- Repeat with next ball. The second and later chapatis always seem to cook faster than the first.
- Serve warm.
- By your third batch, you'll be fast enough to roll out the next one while one is cooking!
- *chapati flour available at Indian food markets, chapati flour does not need to rest to come out properly, other flours do need to rest.
- **chapati flour substitute: 1/2 C whole wheat plus 1/2 C enriched white flour or 3/4 C, 1/4 C respectively (my favorite). Or 1 C all purpose white flour. If using this, after kneading, lest rest for 30 minutes in a warm place--or up to an hour if in cool place, until when you press your finger into it, it feels elasticky and springs back a little. Refrigerate now or continue with dividing into balls, etc.
- ***you can also make it up as much as 5 days ahead of time and store refrigerated in a ball wrapped in plastic. It's best to remove it from the fridge an hour or 2 before using, but if not, it'll just be a little more difficult to roll out.
- ****For flatbread beginners: If you get too much water, just add some flour. If you're new to this, as soon as all the flour is gathered in little balls go ahead and put it on a pile of flour on your work surface and if necessary work water into it a little at a time. It will not hurt the dough no matter how much you work with it -- it will only make it better because it activates the gluten which is what makes the layers you should see after cooking the chapati if you tear it apart -- if you do not see these after cooking, the dough was not worked long enough. Other than burning them, these are foolproof enough to always be edible!
TRADITIONAL CHAPATIS
Traditional chapatis are made every day in India and contain only two ingredients, the flour and the water. This makes them very simple to make and very healthy too.
Provided by PinkCherryBlossom
Categories Breads
Time 20m
Yield 7 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 217.7, Fat 1.6, SaturatedFat 0.3, Sodium 2.4, Carbohydrate 46.1, Fiber 6.8, Sugar 0.3, Protein 8.5
BASIC CHAPATI RECIPE
This is a quick and easy Indian flat bread recipe, served with a potato curry, these no fat flat breads are amazing!
Provided by Robert in melbourne
Categories Breads
Time 1h15m
Yield 6 Chapati's
Number Of Ingredients 3
Steps:
- Mix flour and salt.
- Make a hole in flour and mix in water, making a dough.
- Knead for five minutes, cover with wet cloth and refrigerate for an hour.
- Heat a flat pan (non stick pans are not good for this as repeated use at high heats with no liquid tends to crack the Teflon) until smoking hot.
- Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side.
- Once turned press gently with a towel, until brown.
- Repeat and serve!
Nutrition Facts : Sodium 27.4
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