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.
BASIC ROTIS OR CHAPPATIS
This is THE most basic recipe for Indian rotis or chappatis (sometimes called phulkas). While it is a 2-ingredient recipe, mastering the art of making the 'perfect roti' takes some practice, but the results are well worth your while! Rotis are so versatile that they can used as 'bread'... use them with just about anything! For the uninitiated, they are sort of like Mexican fat-free tortillas! (Prep. time includes resting time for the dough)
Provided by Anu_N
Categories Breads
Time 35m
Yield 6 seven inch rotis
Number Of Ingredients 2
Steps:
- In a large bowl, add the flour, making a small depression in the centre.
- Pour 1/4 cup water into the flour and start mixing with the flour until the mixture resembles a coarse meal.
- Add remaining water as required, until the flour comes together to form a dough.
- If the mixture is too dry and falls apart, add some more water; if it is too sticky and sticks to your fingers, dust it with some more flour.
- Now knead the dough well for about 5 to 10 minutes; the more you knead it, the softer your rotis will be.
- Cover and keep aside for 15 to 20 minutes.
- Heat a heavy skillet on a low flame.
- Meanwhile, divide the dough into 6 lemon-sized balls and roll into 7-inch circles on a generously floured board using a rolling pin, adding sprinklings of flour to keep the roti from sticking to the rolling pin.
- Once the skillet is sufficiently hot, place one roti on it and increase the flame to medium-high.
- After about 20 seconds, turn the roti and cook on the other side.
- When small-medium bubbles start to appear on the surface of the roti (about 1 minute), remove it from the skillet, remove the skillet from the flame and turn the roti over directly on the flame.
- It should puff up completely; you might need some practice with it.
- Once it puffs up, remove it from the flame and serve hot with any vegetable side!
- Oh, and repeat the cooking procedure for all 6 balls.
Nutrition Facts : Calories 68, Fat 0.5, SaturatedFat 0.1, Sodium 1, Carbohydrate 14.4, Fiber 2.1, Sugar 0.1, Protein 2.6
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
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
More about "chappatis roti recipes"
CHAPATI (ROTI) - TRADITIONAL INDIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Total Time 25 minsCategory BreadCalories 112 per serving
ROTI/CHAPATI (INDIAN FLAT BREAD) - JO COOKS
From jocooks.com
4.6/5 (7)Calories 215 per servingCategory Bread, Side Dish
5 MINUTE CHAPATI | ROTI RECIPE | FLATBREADS - YOUTUBE
From youtube.com
CHAPATI ROTI – INDIAN MARKET
From indianmarketus.com
READY TO EAT CHAPATI | EAT CHAPATI ONLINE | JUST2EAT
From just2eat.com
CRISPY CHAPATI ROTI WHOLE WHEAT 15 PCS | IQBAL HALAL FOODS
From iqbalfoods.ca
MOVE OVER YOUR REGULAR CHAPATIS, 6 HEALTHY ALTERNATIVES TO
From food.ndtv.com
CHAPATI (ROTI) - INDIAN STYLE FLATBREAD - CASS CLAY COOKING
From cassclaycooking.com
TRADITIONAL INDIAN ROTI - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
BEST CHAPATI RECIPES | QUICK AND EASY | FOOD NETWORK CANADA
From foodnetwork.ca
15 REASONS FOR DRY, CHEWY, HARD, BITTER & NOT PUFFY CHAPATIS
From indiankitchenandspices.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
INDIAN FLATBREAD RECIPES - CHAPATI, ROTI, PARATHA - VEENA AZMANOV
From veenaazmanov.com
CHAPATI NOODLES RECIPE | CHILLI CHAPATHI RECIPE | ROTI NOODLES ...
From hebbarskitchen.com
RAGI OR FINGER MILLET ROTIS/CHAPATIS – KITCHEN MAI
From kitchenmai.com
HOW TO MAKE CHAPATI DOUGH (ROTI DOUGH) IN A FOOD PROCESSOR
From cookingandme.com
GLUTEN FREE AND GRAIN FREE CHAPATI / ROTI (PALEO, AIP, VEGAN)
From cook2nourish.com
CHAPATI DELIVERY IN WARRENTON - ORDER CHAPATI NEAR ME ONLINE
From ubereats.com
CHAPPATIS (ROTI) - FOODSHOW.CO.NZ
From foodshow.co.nz
ROTI RECIPE- HOW TO MAKE ROTI/CHAPATI - COOK WITH MANALI
From cookwithmanali.com
ROTI RECIPE (CHAPATI RECIPE) - VEG VEGAN MEAT
From vegveganmeat.com
RICE VS CHAPATI (ROTI) - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
HOW TO MAKE ROTI (CHAPATI) | BREAD MAKER | FOOD PROCESSOR – …
From culinaryshades.com
MOM MADE ROTI CHAPATI 400 G | IQBAL HALAL FOODS
From iqbalfoods.ca
SOFT CHAPATI/ ROTI RECIPE (PUFFED INDIAN BREAD) - THE CEREAL COUTURE
From thecerealcouture.com
CHAPATI NOODLES RECIPE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
BUCKWHEAT FLOUR CHAPATI / ROTI – HAPPYGUT
From happygut.ca
17 DISHES TO SERVE WITH CHAPATI | ALLRECIPES
From allrecipes.com
CHAPATI RECIPE - HOW TO MAKE CHAPATI (A COMPREHENSIVE GUIDE)
From tasteasianfood.com
DIFFERENCE BETWEEN ROTI AND CHAPATI
From differencebetween.com
FOOD AND SCIENTIFIC REPORTS | IS ROTI AND CHAPATI THE SAME?: THE ...
From foodandscientificreports.com
WHAT IS YOUR FAVORITE FOOD TO EAT WITH ROTI/CHAPATI/PARATHA?
From quora.com
WHAT TO DO WITH LEFTOVER ROTIS? | 17 LEFTOVER CHAPATI RECIPES
From scoopwhoop.com
CHAPPATI (ROTI) – MY.LITTLE.FOOD.CRITIC
From mylittlefoodcritic.com
A SIMPLE TRICK TO MAKE ROTI/CHAPATTI KEEP IT WARMER AND EXTRA
From youtube.com
ROTI SANDWICH RECIPE | CHAPATI SANDWICH | LEFTOVER ROTI PANINI
From hebbarskitchen.com
SOFT ROTIS - HOW TO MAKE THEM AT HOME - MY FOOD STORY
From myfoodstory.com
CHAPATI ROTI - TASTEFOOD.TOP
From tastefood.top
WHAT IS THE DIFFERENCE BETWEEN ROTI AND CHAPATI?
From curryspy.com
BEST SIMPLE ROTI RECIPE (CHAPATI) - A SPICY PERSPECTIVE
From aspicyperspective.com
5 ROTI BOXES THAT WILL KEEP YOUR ROTI FRESH - NDTV FOOD
From food.ndtv.com
3 WAYS TO USE LEFTOVER CHAPATI / ROTI - SOMETHING'S COOKING WITH …
From somethingscookingwithalpa.com
CHAPPATIS (ROTI) - THE FOOD SHOW
From foodshow.co.nz
You'll also love
Related Search