Chapati Recipes

CHAPATI

Steps:

• In a large bowl, stir together flour and salt. Make a well in the center and add some of the water to the well. Using your hands, mix, adding water as necessary, until a tacky dough is formed.
• Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 8 minutes. Transfer to a large, clean bowl and cover with plastic wrap; let stand at room temperature 10 to 15 minutes.
• Divide dough into 8 equal pieces. Roll each piece into a ball and cover with a clean kitchen towel. Working with one ball of dough at a time, roll ball in flour; shake off excess. Place dough on a lightly floured work surface and flatten with the palm of your hand. Using a lightly floured rolling pin, roll out dough to a 1/4-inch-thick round. Brush half of the round with oil and fold in half to form a half moon shape. Brush half moon shape with oil and fold in half again. Gently roll dough to flatten slightly. Form dough into a ball and roll out again to a 1/6-inch-thick round (about 6 to 7 inches in diameter). Repeat process with remaining balls of dough, keeping rounds covered with a kitchen towel as you roll.
• Heat large, dry cast-iron griddle over medium heat until hot. Working with one round of dough at a time, place on griddle and cook until bottom is golden and browned in spots, about 30 seconds. Brush opposite side with oil and turn; cook until deep golden brown in spots, about 30 seconds to 1 minute. Turn again and cook, gently pressing with tongs, until chapati is cooked through and puffy, 30 seconds to 1 minute more. Remove chapati from skillet and keep warm while cooking remaining chapati.

CHAPATI (EAST AFRICAN BREAD)

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.

CHAPATI RECIPE

Steps:

• Combine all the ingredients. Continue kneading for 5 minutes until it is soft and pliable.
• Divide the dough into portions between 40g to 45g each.
• Apply some oil on the top of the dough. Cover it with a damp cloth and let it relax for fifteen to twenty minutes.
• Flour the work surface heavily.
• Flatten the dough with your palm. Dip the dough into some flour and shake off the excess.
• Roll out the dough with the rolling pin to a circle of 15cm/6inches in diameter. (Please refer to the video for demonstration).
• Set the stove to medium-high to heat the tawa.
• Place the chapati on the tawa. When some larger bubbles appear, turn it over to the other side and cook for another half a minute.
• When some brown spots are starting to form at the bottom, flip it over again so that the side with the brown spots is on top.
• Tap to deflate the air to avoid the chapati's contact point with the tawa from burning due to high heat.
• Flip the chapati a few times until you get the desired color and remove it from the tawa.
• Apply a light coating of ghee on the top side.

CHAPATI BREADS

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.

INDIAN CHAPATI BREAD

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour 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 until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet 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. Continue with remaining dough.

CHAPATIS

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.