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
CHAPATI (ROTI)
Make and share this Chapati (Roti) recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
- Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
- Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
- Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
- Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
- Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.
Nutrition Facts : Calories 235.2, Fat 1.3, SaturatedFat 0.2, Sodium 4.5, Carbohydrate 50.4, Fiber 8.5, Sugar 0.3, Protein 9.5
CHAPPATIS (ROTI)
It's very hard to write the technique of this unleavened bread. It is very much like flatbreads of the Middle East. I have given approximate measurements because I never measure when I make them. You may find that you'll have to adjust the amount of water, flour, oil, frying time, depending on what type of frying pan you use and the type of stove you have. Good luck! They're delicious! Serve with curry. (Try my Caribbean chicken curry or my Chicken Vindaloo).
Provided by Ranikabani
Categories Breads
Time 2h
Yield 15 chappatis
Number Of Ingredients 7
Steps:
- Put flour and salt in a bowl.
- Add water a cup at a time, kneading.
- When kneading, make your hand into a fist and roll your knuckles into the dough, folding edges in continuously, working in all the flour.
- When all the flour is kneaded into a ball, poke lots of holes into the ball of dough.
- Pour a little oil into the dough and knead it inches.
- Add the rest of the oil (the dough will look very oily and that's the way it should be).
- Cover with a clean cloth and let sit for at least an hour.
- Roll the ball in a little bit of flour so it's not sticky.
- Divide the dough into about 15-20 balls depending on how big you want the chappatis to be.
- Flour the counter/board.
- Roll out each ball to about 6 inches in diameter.
- Brush with melted butter.
- Fold in three (like you fold a letter).
- Now it should almost look like a long tube.
- Take one end of that tube and fold it in to the centre and gently press it inches.
- Take the other end of the tube and fold it over the seam.
- Now you should have a little bundle of dough.
- (In other words, fold the dough into thirds one way, and then the other).
- Flour a plate and place the bundles on them.
- Roll each one out to about 6-8 inch diamete, flouring counter/board as needed.
- On a flat cast iron disc (available at Indian grocery stores) or on a big frying pan (cast iron is best), heat pan, and put chappati on it.
- When it starts looking a bit translucent, flip it over.
- Brush with melted butter, shuffling it around the pan quickly, then a quick flip over, a bit of melted butter (it should start puffing up into a pillow like shape).
- Once it has small golden brown dots on both sides, take it off an put into a serving dish (cover with a clean cloth as you keep preparing the rest).
- You will have to adjust the heat during the whole frying process.
- Clean off the pan with paper towels or a clean cloth in between frying each chappati.
- Don't turn the chappatis too much, just once or twice is enough.
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