Chapatti Recipe
Chapatti is a favorite bread throughout India. The ingredients for this chapatti recipe are simple: flour, water, salt and oil, but it takes practice to make them just right. Traditionally, chapattis are made in a Tawa which is a slightly concave round griddle. A cast iron skillet makes a good substitute.
Ingredients:
2 cups flour, sifted (Whole Wheat is traditional)
Cold water
Salt to taste
1 Tablespoon oil (for the mixture)
oil for frying
Put the flour in a bowl and add salt and oil and mix well. Slowly add the cold water and knead, making a soft dough. Cover with a damp cloth and set aside for 1-2 hours.
Divide the dough into 10 portions and roll each one into a round ball. Flour your working surface and roll each one into a round pancake about 5-6" in diameter. Shake off the excess flour and set aside until they are all done. You can also start cooking after the first one is dome. Heat an iron frying pan or Tawa on medium heat. Oil the pan and place the chapatti on the pan and cook for about a minute or bubbles start to appear and then turn over. The chapattis might puff up on their own or place over a gas flame for a few seconds. Place the chapattis between napkins until ready to be served. They are best served hot with a masala.
Chapatti is a favorite bread throughout India. The ingredients for this chapatti recipe are simple: flour, water, salt and oil, but it takes practice to make them just right. Traditionally, chapattis are made in a Tawa which is a slightly concave round griddle. A cast iron skillet makes a good substitute.
Ingredients:
2 cups flour, sifted (Whole Wheat is traditional)
Cold water
Salt to taste
1 Tablespoon oil (for the mixture)
oil for frying
Put the flour in a bowl and add salt and oil and mix well. Slowly add the cold water and knead, making a soft dough. Cover with a damp cloth and set aside for 1-2 hours.
Divide the dough into 10 portions and roll each one into a round ball. Flour your working surface and roll each one into a round pancake about 5-6" in diameter. Shake off the excess flour and set aside until they are all done. You can also start cooking after the first one is dome. Heat an iron frying pan or Tawa on medium heat. Oil the pan and place the chapatti on the pan and cook for about a minute or bubbles start to appear and then turn over. The chapattis might puff up on their own or place over a gas flame for a few seconds. Place the chapattis between napkins until ready to be served. They are best served hot with a masala.
How To Make Chapatti (Paratha) Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried
Chapatti Flour or Atta - Whole Wheat Flour for flat breads Brand : Ingredients :
Whole wheat flour
About the Product :
Chapatti Flour used to make any Indian unleavened griddle bread. Low in gluten, atta flour is easier to knead and roll. It may also be used for making certain sweets and snacks like ladoos or mathris. Chapatti flour is used to make an array of Indian flat breads such as chapatti, roti, parantha, poori, naan, tandoori rotis.
It is really gratifying for an Indian mother to make hot, fresh chapattis for her family. Indian have settled in many lands and adopted many lifestyles but their yearning for fresh chapattis is very strong. Most Indian homes across the world make fresh chapattis for their families. This is modified into a parantha or stuffed chapatti, poori or fried chapatti for variety.
Whole wheat flour
About the Product :
Chapatti Flour used to make any Indian unleavened griddle bread. Low in gluten, atta flour is easier to knead and roll. It may also be used for making certain sweets and snacks like ladoos or mathris. Chapatti flour is used to make an array of Indian flat breads such as chapatti, roti, parantha, poori, naan, tandoori rotis.
It is really gratifying for an Indian mother to make hot, fresh chapattis for her family. Indian have settled in many lands and adopted many lifestyles but their yearning for fresh chapattis is very strong. Most Indian homes across the world make fresh chapattis for their families. This is modified into a parantha or stuffed chapatti, poori or fried chapatti for variety.
Making dough for Indian Flatbreads
Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds. I like to mix, knead, rest and then refrigerated for convenience and use daily. My dough lasts in the refrigerator for about 5 days. It also makes rolling out easier than the freshly made dough.
Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds. I like to mix, knead, rest and then refrigerated for convenience and use daily. My dough lasts in the refrigerator for about 5 days. It also makes rolling out easier than the freshly made dough.
Indian Flat Breads and Equipment f
There are many varieties of Indian daily breads -chapati/ phulka/roti, parantha, pooris, kulchas and Bhaturas. They are made of finely milled whole wheat pastry flour and water.
Chapati/ phulka/roti are simple flatbreads made of flour and water and nothing else. Some recipes call for salt or oil but I like to make mine without them. The cooks that use salt and oil say it tenderizes the dough. For me the taste of salt and oil in chapati/ phulka/roti interferes with the overall meal as the bread does not stay neutral/innocent in taste.
Pooris are fried breads that are usually made on holidays, festive occasions and for entertaining. Indian flat breads are used to scoop up curries and vegetables.
There are many varieties of Indian daily breads -chapati/ phulka/roti, parantha, pooris, kulchas and Bhaturas. They are made of finely milled whole wheat pastry flour and water.
Chapati/ phulka/roti are simple flatbreads made of flour and water and nothing else. Some recipes call for salt or oil but I like to make mine without them. The cooks that use salt and oil say it tenderizes the dough. For me the taste of salt and oil in chapati/ phulka/roti interferes with the overall meal as the bread does not stay neutral/innocent in taste.
Pooris are fried breads that are usually made on holidays, festive occasions and for entertaining. Indian flat breads are used to scoop up curries and vegetables.
Tools required for making Indian Flatbreads
- Cast Iron concave griddle 8-12 inches in diameter called tawa- a shallow mixing bowl- A rolling pin- a large plate for dusting the dough while rolling it outtongs for the beginner- wok stand placed over the electric or gas burnera grilling rack which is placed over the wok stand- a wok for deep frying for Pooris and other fried breads only
- Cast Iron concave griddle 8-12 inches in diameter called tawa- a shallow mixing bowl- A rolling pin- a large plate for dusting the dough while rolling it outtongs for the beginner- wok stand placed over the electric or gas burnera grilling rack which is placed over the wok stand- a wok for deep frying for Pooris and other fried breads only
Recipe for Plain Parantha
Paranthas are flaky and more elaborate than chappati/rotis. The dough is rolled out and brushed with ghee, folded and brushed with ghee again and folded again to form a quartered layered pie slice. This is then rolled out again. This triangle ia palced on a hot griddle. The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, in lunch-boxs, light brunch items or traveling munching companions. Allow 1 or 2 per person.
Ingredients:2.5 cups chappati flour1 cup water at room temperature1 cup chappati flour in a large plate for dusting the dough while rolling it outghee for brushing the bread
Method to roll out the doughPrepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into Ping-Pong-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter. Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out. Method of cooking the paranthaPreheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side. Keep flipping it over till both sides are browned and spots appear on the parantha. With experience the parantha will puff on the tawa.To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.
Paranthas are flaky and more elaborate than chappati/rotis. The dough is rolled out and brushed with ghee, folded and brushed with ghee again and folded again to form a quartered layered pie slice. This is then rolled out again. This triangle ia palced on a hot griddle. The heat makes the layers of dough swell and puff, resulting flaky, pastry like flat breads. They may also be used as snacks, in lunch-boxs, light brunch items or traveling munching companions. Allow 1 or 2 per person.
Ingredients:2.5 cups chappati flour1 cup water at room temperature1 cup chappati flour in a large plate for dusting the dough while rolling it outghee for brushing the bread
Method to roll out the doughPrepare Basic dough and allow to rest for 1 1/2 to 2 hours. To make triangular-shaped paranthas, divide the dough into Ping-Pong-size balls. With a rolling pin, roll out 1 ball to a circle 5 inches in diameter. Brush the circle of dough with ghee, and fold in half to from a crescent then brush again with ghee and fold into a triangle. Seal the edges well. Dust the parantha with finely sieved whole wheat flour and roll into a large, flat triangle or round parantha. Try to make the edges slightly thinner to ensure uniform cooking. Rather than shaping all the parathas at one time, cook each one as the next one is rolled out. Method of cooking the paranthaPreheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, brush ghee over the surface of the parantha and turn it over. Repeat the process of brushing the parantha on the other side. Keep flipping it over till both sides are browned and spots appear on the parantha. With experience the parantha will puff on the tawa.To keep the paranthas warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot.
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