Chappatisroti Recipes

CHAPATI (ROTI)

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.

CHAPPATIS (ROTI)

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.

CHAPATI

Steps:

• In the bowl of a stand mixer combine the 2 cups (250 g) of flour, salt and 1 tablespoon of ghee.
• Using the dough hook, while kneading at medium speed, gradually incorporate the water until obtaining a soft and elastic dough. It is also possible to use a bread maker or knead by hand. The amount of water to incorporate varies depending on the quality of the whole wheat flour.
• Place the dough on a floured work surface and mill it.
• If necessary, if the dough is not flexible and elastic enough, add a few drops of water to it and knead it for a few minutes on the work surface.
• Cover the dough with a damp cloth and let it rest for 30 minutes. This will help the gluten to be released and the dough will become more elastic.
• At the end of 30 minutes, uncover the dough and knead it again, milling it with lightly oiled hands.
• Pour the remaining ghee in one bowl and the remaining flour in another bowl.
• Lightly flour a chakla or a work surface.
• Divide the dough into 12 pieces of equal weight.
• Pass each ball in the flour and place it on the chakla or the work surface.
• Using a belan or a thin rolling pin, roll each ball into a patty about ⅛ inch (2-3 mm) thick and 3 to 4 inches (12 to 15 cm) in diameter.
• Preheat a tawa, skillet or griddle over medium-high heat.
• Take the roti and turn it between the two palms to remove all traces of flour. Transfer the roti to the tawa.
• Flip the roti when the color begins to change and small air pockets form in about 5 to 10 seconds.
• For the other side, bake it directly over the flame using a pair of chimta or metal tongs, until there are brown spots on the roti.
• Place the roti on a baking sheet, brush it with a little melted ghee and, using metal tongs, grill them for a few seconds over a flame on both sides. If there is no direct flame, cook on the tawa for both sides.
• Repeat the process until all the balls of dough are used up.
• Enjoy the hot roti with any curry, dal, or vegetables.

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.