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 (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.
CHAPATI (EAST AFRICAN BREAD)
Adopted from Indian cuisine, chapatis have been a part of East African cuisine for centuries. The East African recipe is slightly different from its Indian counterpart. This bread accompanies African soups and stews well. Preparation is minimal, making this a great choice for cooks that are in a pinch.
Provided by Jamie
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
- Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat a skillet or griddle over medium heat.
- Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 32.5 g, Fat 3.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 389.3 mg, Sugar 0.1 g
CHAPATIS
Making chapatis can be a very relaxing thing to do. In quite a short time you can produce eight or 10 breads, each one turning out a little bit different from the others, but all of them attractive, nutritious and good. We've grown so accustomed to making chapatis that they now feel almost like a convenience food, a household staple of the best kind.
Provided by Food Network
Time 3h10m
Yield 8 chapatis, 7 to 8 inches acro
Number Of Ingredients 3
Steps:
- You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
- In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads.
- Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook).
- Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn.
- When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.
KHEEMA WITH HOMEMADE CHAPATIS
"My girls jump up and down when they hear I'm making chapatis for dinner. They line up next to me and help me roll the dough. It connects me with my ancestors. It's magical," says Aarti.
Provided by Aarti Sequeira
Categories main-dish
Time 1h50m
Yield 4 servings of kheema and 12 chapatis
Number Of Ingredients 21
Steps:
- Heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the garlic and ginger and cook, stirring, until softened, 1 minute. Stir in the coriander, paprika, garam masala, cumin and cayenne and cook for another minute.
- Stir in the tomatoes until well mixed. Add the beef and cook, breaking it up with a wooden spoon, until the meat is no longer pink, about 6 minutes. Add 1 cup water and season with salt and black pepper. Add the peas, stir well and simmer, partially covered, until tender, about 10 minutes for fresh peas or 5 minutes for thawed frozen peas.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro and serve with warm chapatis.
- Combine both flours and the salt in a large bowl. Slowly pour in the water, moving your other hand through the flour in circular motions, until it starts to come together (you may not need all the water). 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 pliable. Return the ball of dough to the bowl and rub the surface 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.
- Fill a shallow bowl with whole-wheat flour. Fill a small bowl with the oil or melted butter or ghee and put a spoon in it. Line a plate or baking sheet with paper towels for the finished breads. Heat a cast-iron skillet over medium-high heat. Meanwhile, on a lightly floured surface, work the ball of dough into a 12- to 14-inch-long log. Cut into 12 equal pieces by cutting it in half, and then in half again; cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent the dough from drying out.
- 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 whole-wheat flour, and then start rolling it out with a rolling pin, turning 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 skillet by sprinkling a little flour on it; if it turns brown immediately, it's ready.
- Flap the chapati between your hands to remove any excess flour, then slap the chapati onto the skillet. It should start darkening almost immediately. When small bubbles start to form, 1 to 2 minutes, 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, about 1 minute 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. Don't fret if your first few don't puff up; it takes practice! They will still taste delicious.
- Remove the chapati to the paper towels. Repeat with the remaining dough, taking care to wipe any excess flour or oil from your pan occasionally and adjusting the heat as needed. Serve the chapatis warm.
CHAPATIS
Steps:
- Stir together flour and salt in a large bowl, then make a well in center and add water to well. Using a fork, stir until a dough forms. Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic (dough will be slightly sticky), about 8 minutes.
- Transfer to a clean bowl and cover bowl with plastic wrap. Let dough stand at room temperature at least 1 hour.
- Divide dough into 12 equal pieces and roll each piece into a ball, then cover with a kitchen towel (not terry cloth). Dip 1 ball of dough into additional flour, shaking off excess, then flatten ball with your hands on lightly floured surface.
- Roll dough into a 5- to 6-inch round with a lightly floured rolling pin, lifting and rotating as necessary. Shake off excess flour, then transfer round to a sheet of wax paper and cover with another kitchen towel (not terry cloth). Repeat with remaining balls, arranging rounds in 1 layer (do not stack).
- Heat a dry 10-inch cast-iron or heavy skillet over medium heat until hot. Lightly grease skillet with a paper towel dipped in oil, then cook one round of dough until underside is golden brown in spots, about 30 seconds. Gently turn over and cook until deep golden brown in spots, 30 seconds to 1 minute. Turn over again and cook, gently pressing with tongs, until chapati is cooked through, 30 seconds to 1 minute more. (Chapatis may puff up.)
- Keep warm, wrapped in another kitchen towel, and cook remaining rounds. Serve immediately.
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
More about "chapatis recipes"
CHAPATI RECIPE - HOW TO MAKE CHAPATI (A COMPREHENSIVE …
From tasteasianfood.com
5/5 (3)Total Time 32 minsCategory BreakfastCalories 96 per serving
- Apply some oil on the top of the dough. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.
CHAPATI (EASY INDIAN FLAT BREAD RECIPE) - RASA MALAYSIA
From rasamalaysia.com
Reviews 118Video Duration 40 secCategory Indian RecipesCalories 68 per serving
- Sieve the flour, add salt to it and mix well. Place the flour in a large bowl and add 3/4 cup of the water. Stir gently with fingers in a circular motion until the flour starts to gather. Add 1-2 tablespoons more flour if the dough looks too sticky. Add more water if it looks too dry and firm.
- Knead the flour until it becomes soft and pliable and doesn't stick to your fingers. You can put a little oil on your hand while kneading the dough to help with kneading. Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature. You may store the dough in refrigerator. Just thaw to room temperature before using it.
- Once ready to make chapatis, heat the griddle over medium-high heat. Divide the dough into 10-12 equal-sized dough balls. Working on one dough ball at a time. Roll a dough ball in the flour and flatten it a bit with your hands. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc. If the dough sticks to the surface, dust the surface with more flour.
- Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side. Flip over again and soon the chapati will start to puff up. Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flatten part of of the chapati. The whole bread should puff up into a round ball.
SOFT AND LAYERED CHAPATIS | THE EASY WAY - SWAHILI FOOD
From swahilifood.com
17 DISHES TO SERVE WITH CHAPATI | ALLRECIPES
From allrecipes.com
CHAPATIS RECIPE - LOS ANGELES TIMES
From latimes.com
CHAPATI RECIPE - BREAD AND UTENSIL IN ONE - SUSTAINABLE …
From unique-universe.blog
CHAPATIS RECIPE - BBC FOOD
From bbc.co.uk
HOW TO USE LEFTOVER CHAPATIS - FIRSTCRY PARENTING
From parenting.firstcry.com
CHAPATIS RECIPE — VEGAN RECIPE BOWL
From veganrecipebowl.com
CHAPATI - WIKIPEDIA
From en.wikipedia.org
THE ORIGIN AND HISTORY OF CHAPATI | DESIBLITZ
From desiblitz.com
HOW TO MAKE CHAPATI: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
WHAT IS CHAPATI AND HOW DO YOU EAT IT? - MASHED.COM
From mashed.com
BEST CHAPATI RECIPES | QUICK AND EASY | FOOD NETWORK …
From foodnetwork.ca
2.6/5 (145)Servings 3
CHAPATI DELIVERY IN WARRENTON - ORDER CHAPATI NEAR ME ONLINE
From ubereats.com
EAST AFRICAN CHAPATI RECIPE - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
CHAPATI RECIPE | HAVE ANOTHER BITE
From haveanotherbite.com
CHAPATIS - COOKING CIRCLE
From cookingcircle.com
EAST AFRICAN CHAPATI RECIPE - HOW TO MAKE CHAPATI
From cheflolaskitchen.com
INDIAN-STYLE CHAPATIS AND OTHER BREAD RECIPES - DELISHABLY
From delishably.com
SOFT ROTIS - HOW TO MAKE THEM AT HOME - MY FOOD STORY
From myfoodstory.com
CHAPATI | FOOD | BRITANNICA
From britannica.com
CHAPATIS RECIPES - BBC FOOD
From bbc.co.uk
HEALTH BENEFITS OF EATING WHEAT CHAPATI – PRORGANIQ
From prorganiq.com
DIFFERENT TYPES OF CHAPATIS TO SATISFY THE DESI FOOD CRAVINGS
From innfinity.in
HOW DO YOU MAKE CHAPATIS AT HOME? | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE CHAPATIS: MADHUR JAFFREY’S CHAPATIS RECIPE - 2022
From masterclass.com
WHAT TO DO WITH LEFTOVER ROTIS? | 17 LEFTOVER CHAPATI RECIPES
From scoopwhoop.com
CHAPATIS RECIPE | MYRECIPES
From myrecipes.com
HOW TO MAKE THE PERFECT CHAPATI- FOOD WITH CHETNA - YOUTUBE
From youtube.com
CHAPATI (TRADITIONAL EAST AFRICAN FLATBREAD) | 3 INGREDIENTS | VEG …
From vegkitchen.com
HOW TO COOK A CHAPATI - DELISHABLY
From delishably.com
20 CHAPATIS THAT YOU HAVE NEVER HEARD OF - CRAZY MASALA FOOD
From crazymasalafood.com
MOVE OVER YOUR REGULAR CHAPATIS, 6 HEALTHY ALTERNATIVES TO
From food.ndtv.com
CHAPATI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO EAT CHAPATIS (INDIAN BREADS) | FOODOMANIA
From foodomania.com
CHAPATI | FIND OR OFFER FOOD & CATERING SERVICES LOCALLY IN CANADA ...
From kijiji.ca
EASY INDIAN CHAPATI RECIPE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
CHAPATIS - AYURVEDA
From ayurveda.com
CHAPATI RECIPE – ALL THINGS KENYAN
From allthingskenyan.com
VARIETIES OF INDIAN CHAPATIS THAT YOU HAVE NEVER HEARD
From atchayapathrafoods.com
#60-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #flat-shapes #breads #side-dishes #easy #inexpensive
You'll also love