Hapati Recipes

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.

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

Steps:

• In a large bowl, combine the flour and salt. Add the ghee and mix well. Add the water and mix to form a firm dough. Knead for 10 minutes, form into a ball and wrap with plastic. Let rest 1 hour.
• Divide the dough into 12 balls of equal size. On a lightly floured surface, use a rolling pin to roll the balls into thin circles about 6 inches in diameter. Let rest 10 minutes.
• Heat a dry griddle or cast-iron pan over medium-high heat and cook the chapatis, 1 at a time, until browned and puffed, about 1 minute per side, pressing lightly around the edges with a spatula, which helps air bubbles form. Lower the heat if the bread begins to scorch. Serve warm with butter.

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.

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

Steps:

• If working by hand: In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add the warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on 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 surface and knead for 8 to 10 minutes. If using a food processor: Place the flour and salt in the processor and pulse to blend. With the blades going, slowly pour the water through the feed tube. Leave the machine on for about 15 seconds after a ball of dough forms, then turn the dough out onto a lightly floured surface and knead briefly.
• Cover the dough with plastic wrap and let stand for 30 minutes or for up to 12 hours. (The longer the dough stands, the more digestible the breads and the easier they are to shape.)
• Divide the dough into 8 pieces and roll each into a ball under your lightly cupped palm. Place some flour on your work suface, dust your palm with flour, and flatten each ball in the flour, pressing both sides into the flour in turn.
• To shape the breads, work with one piece at a time (leaving the others lightly covered). Working on a lightly floured surface, and without turning the bread over, flatten it with a rolling pin, rolling from the center outward, with light strokes, and rotating the bread slightly between each stroke, until the bread is 7 to 8 inches (17 to 20 centimeters) in diameter. Repeat with the remaining 7 breads, keeping the others loosely covered. Do not stack the rolled out breads; if you don't have enough counter space for the breads, roll out just a few and begin cooking, then roll out the others as the breads are cooking.
• Heat a cast-iron griddle or skillet over medium-high heat. Rub the surface with a well oiled cotton cloth or paper towel. When the griddle is hot, place a chapati top-side down on the griddle.
• Let it cook for only 10 to 15 seconds, 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 chapatti, 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 and wrapping it to keep it soft and warm.

HAPATI

Steps:

• Mix all ingredients.
• Knead till soft.
• Cover with damp cloth and let rest 1 hour.
• Divide into 10 pieces.
• Roll each into 4 inch circles.
• Heat ungreased fry pan (cast iron).
• Cook on each side till brown.