Chapati: Difference between revisions
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=====Recipe review===== | |||
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'''<span class="reviewTitle">An easy 👳 recipe</span>''' | |||
<span style="line-height:180%">Worth making<span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc"></span> <span class="reviewAuthor"> - [[User:Klapaucius|Klapaucius]]</span></span> | |||
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|Servings = Servings: 6 - Makes 6 chapatis | |Servings = Servings: 6 - Makes 6 chapatis | ||
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|TotalTime = 50 minutes | |TotalTime = 50 minutes | ||
|PrepTime = 35 minutes | |PrepTime = 35 minutes | ||
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Chapati is a staple flat [[bread]] of North India and Western India. It is rather thin, [[unleavened]] cooked [[dough]]. It is a type of [[roti]]. | Chapati is a staple flat [[bread]] of North India and Western India. It is rather thin, [[unleavened]] cooked [[dough]]. It is a type of [[roti]]. | ||
Revision as of 08:38, 18 March 2021
Recipe review
An easy 👳 recipe
Worth making4/5
| Chapati | |
|---|---|
 |
| Whole wheat chapati | |
| Servings: | Servings: 6 - Makes 6 chapatis |
| Calories per serving: | 184 |
| Ready in: | 50 minutes |
| Prep. time: | 35 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 2nd January 2013 |
Chapati is a staple flat bread of North India and Western India. It is rather thin, unleavened cooked dough. It is a type of roti.
Whilst kneading dough can be therapeutic, if time is your enemy, then the food processor is your friend.
Chapatis are the perfect accompaniment to most Indian dishes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 cup whole wheat atta flour or strong whole wheat flour
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons yogurt (optional)
- ½ cup water
Method
- Tip all of the ingredients and half of the water into the food processor with a plastic blade or dough hook attachment
- Blitz the mixture whilst adding a more water a little at a time until you have a soft, pliable dough that is not too sticky
- Remove from the processor, dust with a little flour and rest for 30 minutes in a bowl, covered with a damp tea-towel
- Divide into 6 equal parts and roll into balls
- With a rolling pin on a floured surface, roll each chapati out into a disc, about 2.5 mm (1/8 ") thick
- Without using any oil, heat a tava or frying pan until very hot
- Cook each chapati for about 2 minutes a side, they should puff up slightly
Serving suggestions
Keep warm whilst the remainder are cooked
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