Chappati Recipes

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CHAPATI RECIPE



Chapati recipe image

This authentic chapati recipe yields one of the best Indian flatbread that I have tried. This chapati recipe includes a detailed explanation of how to cook it perfectly. There is also a collection of tricks and tips and with a video demonstration.

Provided by KP Kwan

Categories     Breakfast

Time 32m

Number Of Ingredients 4

200g of atta flour
1/4 tsp of salt
1 tsp of oil
150ml of warm water

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.

Nutrition Facts : Calories 96 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 74 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHAPATI (EAST AFRICAN BREAD)



Chapati (East African Bread) image

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

2 cups all-purpose flour, sifted
1 teaspoon salt
¾ cup warm water, or as needed
1 teaspoon vegetable oil
2 teaspoons all-purpose flour, or as needed
1 tablespoon vegetable oil

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



Chapatis image

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

2 cups Atta flour (or whole wheat, sifted)
1 teaspoon salt
Approximately 1 cup warm water

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.

INDIAN CHAPATI BREAD



Indian Chapati Bread image

A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!

Provided by INSHA87

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 10

Number Of Ingredients 5

1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
¾ cup hot water or as needed

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.

Nutrition Facts : Calories 110 calories, Carbohydrate 18.2 g, Fat 3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 234 mg, Sugar 0.1 g

CHAPATIS



Chapatis image

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

140g wholemeal flour
140g plain flour, plus extra for dusting
1 tsp salt
2 tbsp olive oil, plus extra for greasing
180ml hot water or as needed

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



Chapati image

Use this chapati recipe from Sophie Herbert to make her healthy and flavorful Sprouted Moong Dal Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 8

Number Of Ingredients 4

2 cups chapati flour or 1 cup all-purpose flour and 1 cup whole-wheat flour, combined, plus more for rolling
1 1/2 teaspoons coarse salt
2/3 cup to 1 cup lukewarm water
Olive oil

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 BREADS



Chapati Breads image

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

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/4 teaspoon garlic powder, optional
3/4 cup hot water (140°)
2 tablespoons olive oil

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

CHAPPATI



Chappati image

This is a basic Indian Bread Somewhat like a Pita. The cookbook says that besides "Chappati" it is also known as "Phulka". It does not explain the difference between the two names so I assume it's a regional or dialect issue. This recipe is from "A taste of Palace Life Royal Indian Cookery" by Manju Shivraj Singh

Provided by Steve P.

Categories     Breads

Time 2h15m

Yield 12-14 Chappati, 12 serving(s)

Number Of Ingredients 5

1 1/4 cups whole wheat flour
1 cup all-purpose flour
salt (to taste)
3/4 cup water (approx)
1/4 cup melted ghee (to serve) or 1/4 cup butter (to serve)

Steps:

  • Sift the two flours into a large bowl and add the salt. Slowly pour in the water and mix into the flour to make a fairly soft dough; add more water if necessary. Knead to make the dough pliable.
  • Wet your hands and knead the dough again; this binds the flours together thoroughly and makes the dough extra smooth. Wrap in foil and put in a cool place for 30 minutes.
  • Divide the dough into twelve to fourteen balls and roll each one on a floured surface to a circle about 5 inches in diameter.
  • Heat a heavy based frying pan or griddle on a medium heat. Cook the bread circles, one at a time on the hot griddle or frying pan for 1 minute. When small bubbles start appearing on the surface of the bread, flip the circle over. Cook the second side for about 30 seconds, until the bread slides off the pan easily.
  • If cooking on gas, hold the chappati over the gas flame; the side which was cooked first should be over the flame; this will make it puff up. If cooking on an electric or soild burner, simply press the side that was cooked first hard with a folded kitchen towel; this will puff it up slightly. Place the cooked circles in a folded napkin and put onto a plate or into a bread basket to keep warm while you cook the remainder.
  • Serve with hot melted ghee or butter brushed over one side of the chappati.

CHAPATI (INDIAN FLAT BREAD)



Chapati (Indian Flat Bread) image

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

2 cups whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
1 cup warm water (110Ã to 115Ã )
all-purpose flour, for kneading and shaping
usli ghee or shortening for your griddle and to brush the chapati

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.

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From youtube.com


EASY INDIAN CHAPATI RECIPE - MRS JONES'S KITCHEN
2020-07-30 This quick and easy chapati recipe with just 4 ingredients makes soft and chewy flatbreads, perfect for mopping up the last of that curry sauce. Chapatis are a type of Indian flatbread, made with simple ingredients: wheat flour, salt, oil and water.
From mrsjoneskitchen.com


UNCOOKED ROTI CHAPATI - THERESCIPES.INFO
Organic Frozen Uncooked Roti / Chapati (Roti Fresh Original ) - 36 Pc new myhomegrocers.com. FROZEN ROTI MICROWAVEABLE FAMILY PACK SUJATA - 30 PCS / 900 GMS / 31.7 OZ. Add to Cart. $2.59. FROZEN ROTI MICROWAVEABLE SUJATA - …
From therecipes.info


CHAPATI ROLL RECIPE - QUICK & EASY LUNCH BOX RECIPE (VIDEO)
2020-04-09 Keep the stuffing on the side to cool down. Preparation of Soft Chapati: Make a wheat flour dough and rest it for at least ½ an hour. Now make roti to prepare rolls. Prepare Yogurt Sauce: To prepare yogurt sauce, take yogurt in a bowl and add salt and red chili powder. Mix well to form a thick sauce.
From hinzcooking.com


CHAPATI, CHAPPATTI, ROTI, PHULKA, ROTLI | SIMPLE INDIAN RECIPES
2007-11-02 Make lemon sized balls of the dough. Dip each ball into dry flour and roll out as shown in picture using a rolling pin. Place a griddle or dosa stone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapati on it. While light spots appear (about 30 sec), flip the chapati.
From simpleindianrecipes.com


SIMPLE CHAPATI RECIPE: AYURVEDIC BREAD AT HOME - HALE PULE …
2020-10-13 Warm a pan over medium heat with a little ghee in it while you begin rolling the chapati. Place a nice layer of flour on a board or clean countertop. Place the first ball in the middle of the flour and flatten the ball evenly with your palm. Generously sprinkle flour on top, turn it over and press with your palm again.
From halepule.com


CHAPATI RECIPE | HAVE ANOTHER BITE
2014-12-22 Add a teaspoon of oil to the skillet and place the first circle of dough in the hot skillet. Cook untill bread puffs up and starts to turn brown. Now flipover the chapati and brown the other side for 1 to 2 minutes. Remove from heat and let cool in a bowl or deep plate under a damp cloth. Cook the rest of your chapatis.
From haveanotherbite.com


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