INDIAN WHOLE WHEAT GRIDDLE BREADS: CHAPATIS
Provided by Aarti Sequeira
Time 1h15m
Yield 12 chapatis
Number Of Ingredients 4
Steps:
- Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
- Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
- When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
- Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
- To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
- Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
- Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
- When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
- Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
INDIAN GRIDDLE FLATBREADS (CHAPATIS)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian", this is quintessential Indian bread. Chapatis can be made in all sizes, but Jaffrey likes them small. Serve with beans or vegetables. You may also roll foods inside them as you would a tortilla. Traditionally, chapatis are made without salt. If you prefer, put about 1/2 teaspoon salt into the dry flour. These are best as soon as they are made, but they can be made ahead and kept in a plastic bag in the refrigerator or freezer. An assistant could form the next chapati while one is cooking to keep the process flowing smoothly. The chapati dough can also be cut into noodles, such as the traditional Dal Dhokli (Pasta in a Split Pea Sauce).
Provided by KateL
Categories Breads
Time 1h12m
Yield 12 5-1/2-in chapatis, 6 serving(s)
Number Of Ingredients 5
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.
CHAPATI (INDIAN FLAT BREAD)
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
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
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
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
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