CHAPATI (EAST AFRICAN BREAD)
This is taken from the Congo Cookbook. Unleavened bread that is very popular and is served with many curry dishes. I am estimating the servings as I have not made this yet. It looks good and simple so I do plan on making.
Provided by Auntie Jan
Categories Breads
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 4
Steps:
- All ingredients should be allowed to come to room temperature if they have been in the refrigerator.
- Mix flour and salt in a bowl.
- Slowly mix in enough water to make a thick dough.
- Mix in one spoonful oil.
- Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
- Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
- Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
- Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
- Place in warm oven as they are done and serve with butter and any curry, stew or soup dish.
Nutrition Facts : Calories 158.3, Fat 1.2, SaturatedFat 0.2, Sodium 388.4, Carbohydrate 31.8, Fiber 1.1, Sugar 0.1, Protein 4.3
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
HOMEMADE EAST INDIAN CHAPATI BREAD
Make and share this Homemade East Indian Chapati Bread recipe from Food.com.
Provided by The Spice Guru
Categories Breads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- MEASURE the dry CHAPATI RECIPE ingredients first into large bowl of a food processor (omitting butter and water); PROCESS for 10 seconds; LEAVE processor running.
- ADD butter through feeder tube; PROCESS 10 seconds; WHISK the yogurt together with the water; SLOWLY pour yogurt/water mixture through feeder tube of processor while running; PROCESS dough ingredients until it forms a ball, about one minute.
- REMOVE dough from processor.
- DIVIDE the dough into 8 equal portions; ROLL out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16''); SPRINKLE one side with desired toppings and/or seeds; LIFT chapati gently with a metal spatula; SPRINKLE other side with toppings; GENTLY roll top surface with a rolling pin.
- PLACE a heavy iron skillet over high heat until steam rises from it: LOWER heat to medium; ADD the first chapati to the pan.
- TURN the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary).
- TURN chapati once again.
- REMOVE the cooked chapati from the pan; BASTE lightly with melted butter or ghee; KEEP warm in foil lined with a paper towel.
- REPEAT the same cooking process for the remaining chapatis.
- SERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT SAUCE or Major Grey chutney and enjoy!
Nutrition Facts : Calories 192.2, Fat 3.4, SaturatedFat 1.8, Cholesterol 8.4, Sodium 629.4, Carbohydrate 34.5, Fiber 1.6, Sugar 1.8, Protein 5.5
CHAPATI BREADS
My daughter and I prepare this Indian flatbread frequently. It is so fun to make and goes well with any spiced dish. We use the extras to make sandwich wraps. -Joyce McCarthy, Sussex, Wisconsin
Provided by Taste of Home
Time 25m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flours, salt and, if desired, garlic powder. Stir in water and oil. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Cover and let rest for 30 minutes. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle. In a large cast-iron or other heavy skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.
Nutrition Facts : Calories 113 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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Ratings 58Calories 217 per servingCategory Breakfast/Lunch/Dinner
- In a large bowl, combine flour, salt, and oil in a bowl and mix thoroughly. Add the water a little at a time to form a soft and sticky dough.
- Turn to a floured surface; knead for about 10 to 15 minutes until it becomes smooth and elastic. Place in a bowl. Cover and let it rest in a warm place for about 20 to 30 minutes.
- Turn onto a lightly floured surface; divide the dough into 8 equal parts and roll each piece into a circle. You can roll out the dough into a circle cook the Chapatis at this point. However, if you want a flaky and well-layered chapati, move on with the rest of the steps below.
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5/5 (34)Category Breakfast, Main CourseCuisine African, IndianTotal Time 1 hr 10 mins
- In a large mixing bowl, add water, oil, sugar and salt and mix well. Add flour and mix with a wooden spoon tillthe mixture comes together.
- Turn the dough onto a lightly floured surface. With lightly floured hands, knead the dough for about 10 to 15 minutes until it is smooth and supple.
- Alternatively, make the dough using a kitchen aid with a dough hook attachment for 5 to 8 minutes.
- Divide the dough into 12 to 14 pieces and form them into balls between your palms or between the kitchen countertop and your palm.
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