Month: January 2014

Uploaded on Sep 11, 2007

chapati chapathi flat indian bread naan
Chapati is Indian flat bread made of wheat flour. It is the staple food in the North Asian countries especially in North India and Pakistan. It can also be made of various other flours like the jowar, bajra, soya, raji etc.

As rice is the staple food for the Southern India, Chapatis are the staple of the North Indians. But nowadays Chapatis have even become a part of the South Indian kitchen. Chapatis are made of whole wheat flour and cooked on a tava. Wheat flour is more nutritious than all purpose flour. Wheat flour is rich in calcium, iron, fiber and other minerals. Wheat flour is also added to other flour to give nutrients like fiber and protein.

Preparing Chapatis are quite simple and easy. Firstly you need to combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes.

Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.

Warm a non stick griddle or cast iron skillet when you are ready to start making the chapatis. Knead the dough again for several minutes. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board 6-7″ in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.
Recipe: Chapati

Summary: Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and baked without yeast. Chapatis offer strength and energy to the body and are good for all the three doshas.
Ingredients water — 2/3 — cup Ghee for skillet — 5 — ml salt — 1/2 — tbsp whole wheat flour — 2 — cup

Instructions Combine the flour and salt in a large mixing bowl. Slowly add the water. The amount of water varies each time due to the variations in moistness in the air and flour quality. Start with less water and gradually increase. Mix the water in the flour as you gather the flour together to make a moist dough. Knead well, folding and pushing until the dough is pliable: about 7 minutes. Cover the dough with a damp paper towel and let it rest for 30 minutes and up to two hours. This is a good time to prepare the other foods that make up the meal.When you are ready to start making the chapatis, warm up a cast iron skillet or a heavy non-stick griddle on medium heat. Knead the dough again for several minutes. Then tear off enough dough and divide it into walnut size balls. Roll out each ball of the dough evenly to a thin texture into a circular shape on a floured cutting board-6-7″ in diameter. Do not stack the rolled out chapatis or they will stick to each other. To cook, place each chapati on a very lightly oiled skillet.When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, it will look a mottled brown, and be dry but flexible. Remove the chapati from the griddle and with a pair of metal tongs, place it over a low direct gas flame or electric coil. The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. Recipe Tips you could use milk or yougurt in place of water

Cooking time (duration): 25

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: breakfast

My rating: 4 stars: ★★★★☆ 1 review(s)

Recipe by Vahchef.

When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. The chapati will get more air pockets and should only cook about 1 or 2 minutes on the second side. When cooked, remove the chapati from the griddle. The chapati should puff up into a ball almost immediately. Remove from heat and serve. If the chapati does not puff up, there may have been a small hole in the dough or the dough may not have been kneaded enough. You can also use milk or yoghurt to mix the dough instead of water.

Chapatis are best eaten with cooked dal (lentil soup), vegetable curries or non-veg curries. It is suggested by most of the dieticians and doctors to eat chapatis than rice as it helps in weight control and is highly nutritious and keeps you fit. Chapatis are natural food and do not contain yeast. Hence do learn to make Chapatis and stay fit.