Using Herbs and Spices


Asian Home Recipe

Chapatis Recipe

Ingredients :

3 cups

1 1/2 teaspoon

1 tablespoon

1 cup

Fine wholemeal flour

Salt or to taste

Ghee or oil, optional

Lukewarm water

Method :
  • Put flour in mixing bowl, reserving about half cup for rolling chapatis.

  • Mix salt through the flour in the bowl, then rub in ghee or oil, if used.

  • Add water all at once and mix to a firm but not stiff dough.

  • Knead dough for at least 10 minutes (the more it is kneaded, the lighter the bread will be).

  • Form dough into a ball, cover with clear plastic wrap and stand for 1 hour or longer (if left overnight, the chapatis will be very light and tender).

  • Shape dough into balls about the size of a large walnut.

  • Roll out each one on a lightly floured board (using reserved flour) to a circular shape as thin as a French crepe.

  • After rolling out chapatis, heat a griddle plate or heavy-based frying pan until very hot, and cook the chapatis, starting with those that were rolled first.

  • Put chapati on griddle and leave for about 1 minute.

  • Turn and cook other side a further minute, pressing lightly around the edges of the chapati with a folded tea towel or an egg slice.

  • This encourages bubble to form and make the chapatis light.

  • As each one is cooked, wrap in a clean tea towel until all are read.

  • Serve immediately with butter, dry curries or vegetable dishes.

Note : In India, the chapatis are cooked on the tawa or griddle and are held for a moment or two right over the fire. This makes them puff up like ballons.

 

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