Chapati (Indian tortillas)

Bread 509 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Chapati (Indian tortillas)
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

Let's make chapatis - unleavened Indian flatbreads based on wheat flour that resemble thin pita bread. Despite the fact that this bread is most common in India and Nepal, many hostesses prepare it at home around the world. There is nothing complicated in the recipe for chapatis, so feel free to get down to business and please your family with fresh homemade bread.

In general, it is customary to cook Indian chapatis cakes first in a dry frying pan, and then bake over an open fire. I have no hearth, so I suggest using a regular gas stove. Interestingly, when baked with steam, the chapatis swell so much that they become round like a ball.



You can eat Indian tortillas as you like, but most often pieces of chapatis are torn off and dipped in sauce. You can also use slices instead of a spoon, grabbing pieces of food. From this amount of food, I make 10 medium sized chapatis. Similar to thin pita bread, they can be eaten immediately, stored in the refrigerator for a long time, or even frozen!

Ingredients

Directions

  1. The recipe for Indian chapatis includes wheat flour (premium, first, second grade, or even whole grain), water, salt, as well as vegetable (I have sunflower) and butter (optional). The amount of flour may differ from the indicated one, since it is of different quality and moisture from different manufacturers.
  2. To prepare chapatis in a bowl or directly on the work surface, sift the wheat flour. Add a generous pinch of fine salt and mix everything thoroughly.
  3. We make a hole in flour and pour water at room temperature into it.
  4. With quick movements using a spoon or fork, we begin to mix the water with flour. Then pour a tablespoon of refined vegetable oil there and continue kneading the dough.
  5. You need to knead the dough until it stops sticking to your hands. It is most convenient to help yourself with a scraper, since the dough is rather wet, but you cannot hammer it with flour - the finished cakes will be tough.
  6. After 10-15 minutes of active kneading, the dough will become very pliable, soft, slightly sticky.
  7. We round it and leave it to rest for 15 minutes, covering the bowl (grease it a little with vegetable oil so that the dough does not stick) with cling film or a towel.
  8. After the allotted time, the dough transforms - it becomes incredibly elastic and even softer. We divide it into the required number of pieces of the same size - look at the diameter of the pan. I made 10 blanks.
  9. Sprinkle the table with flour very lightly and put the first piece of dough (cover the rest with a towel so as not to wind and crust). Roll out the dough into a flat thin round cake. Roll out as thin as possible - ideal for the dough to shine through. First, I advise you to roll out all the balls and only then start cooking them - the cakes are baked very quickly.
  10. You need to cook chapatis in a dry flat frying pan, and over a slightly below medium heat. First of all, we warm up the pan and, as soon as it warms up enough, put the first cake. You do not need to fry it - we only need to dry it quite a bit.
  11. When you see white bubbles appear from below, immediately turn the cake over and let it dry for literally 10 seconds.
  12. Now the fun part: we bring the chapatis to readiness over an open fire. Directly on the gas! We remove the pan, make the fire stronger and put the cake on the wire rack. See how the dough behaves! Instantly, it becomes covered first with small, and then - with huge bubbles. Thus, the dough stratification occurs, and the chapatis themselves are inflated like balls. We cook Indian tortillas quickly - when the characteristic dark markings appear on the bottom, turn them over.
  13. We bake for a few more seconds, so that ruddy places also form on the second side. We do the same with the rest of the blanks.
  14. We remove the finished chapatis from the heat and immediately, while they are hot, grease with butter. Be sure to cover with a towel so that the cakes remain soft and tender.
  15. Well that's it: you can enjoy freshly baked bread. Chapatis can be stored for quite a long time in the refrigerator - first roll them up with a tube and mark them in a bag. By the way, you can freeze them.

Chapati (Indian tortillas)



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Let's make chapatis - unleavened Indian flatbreads based on wheat flour that resemble thin pita bread. Despite the fact that this bread is most common in India and Nepal, many hostesses prepare it at home around the world. There is nothing complicated in the recipe for chapatis, so feel free to get down to business and please your family with fresh homemade bread.

In general, it is customary to cook Indian chapatis cakes first in a dry frying pan, and then bake over an open fire. I have no hearth, so I suggest using a regular gas stove. Interestingly, when baked with steam, the chapatis swell so much that they become round like a ball.



You can eat Indian tortillas as you like, but most often pieces of chapatis are torn off and dipped in sauce. You can also use slices instead of a spoon, grabbing pieces of food. From this amount of food, I make 10 medium sized chapatis. Similar to thin pita bread, they can be eaten immediately, stored in the refrigerator for a long time, or even frozen!

Ingredients

Directions

  1. The recipe for Indian chapatis includes wheat flour (premium, first, second grade, or even whole grain), water, salt, as well as vegetable (I have sunflower) and butter (optional). The amount of flour may differ from the indicated one, since it is of different quality and moisture from different manufacturers.
  2. To prepare chapatis in a bowl or directly on the work surface, sift the wheat flour. Add a generous pinch of fine salt and mix everything thoroughly.
  3. We make a hole in flour and pour water at room temperature into it.
  4. With quick movements using a spoon or fork, we begin to mix the water with flour. Then pour a tablespoon of refined vegetable oil there and continue kneading the dough.
  5. You need to knead the dough until it stops sticking to your hands. It is most convenient to help yourself with a scraper, since the dough is rather wet, but you cannot hammer it with flour - the finished cakes will be tough.
  6. After 10-15 minutes of active kneading, the dough will become very pliable, soft, slightly sticky.
  7. We round it and leave it to rest for 15 minutes, covering the bowl (grease it a little with vegetable oil so that the dough does not stick) with cling film or a towel.
  8. After the allotted time, the dough transforms - it becomes incredibly elastic and even softer. We divide it into the required number of pieces of the same size - look at the diameter of the pan. I made 10 blanks.
  9. Sprinkle the table with flour very lightly and put the first piece of dough (cover the rest with a towel so as not to wind and crust). Roll out the dough into a flat thin round cake. Roll out as thin as possible - ideal for the dough to shine through. First, I advise you to roll out all the balls and only then start cooking them - the cakes are baked very quickly.
  10. You need to cook chapatis in a dry flat frying pan, and over a slightly below medium heat. First of all, we warm up the pan and, as soon as it warms up enough, put the first cake. You do not need to fry it - we only need to dry it quite a bit.
  11. When you see white bubbles appear from below, immediately turn the cake over and let it dry for literally 10 seconds.
  12. Now the fun part: we bring the chapatis to readiness over an open fire. Directly on the gas! We remove the pan, make the fire stronger and put the cake on the wire rack. See how the dough behaves! Instantly, it becomes covered first with small, and then - with huge bubbles. Thus, the dough stratification occurs, and the chapatis themselves are inflated like balls. We cook Indian tortillas quickly - when the characteristic dark markings appear on the bottom, turn them over.
  13. We bake for a few more seconds, so that ruddy places also form on the second side. We do the same with the rest of the blanks.
  14. We remove the finished chapatis from the heat and immediately, while they are hot, grease with butter. Be sure to cover with a towel so that the cakes remain soft and tender.
  15. Well that's it: you can enjoy freshly baked bread. Chapatis can be stored for quite a long time in the refrigerator - first roll them up with a tube and mark them in a bag. By the way, you can freeze them.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.