Chapatis

jgv

Does anyone know a good recipe and how to make chapatis? I have a few recipes from books which I am scared to try.

After the reading the "Whats for Dinner" thread I know we have budding chefs hanging around

And I know there is more of a technique to it than just following a recipe as in India I saw them made.

Janelle

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shere

Not much to an ordinary chapatti. Mix your flour with water and kneed well untill. It should not be a very loose mixure (ie too much water). Then break a small ball of dough and roll it with a rolling pin. Have a frying pan (or a tava as they use in India) on your cooker and put your now rolled dough on to the hot pan. Let it cook and then turn over and cooke the other side. I like my chapattis dry and cooked quite hard, but cook how you like them and if you want have a pack of butter to hand and rub it over one side of the chapatti as it begins to rise.

Stuffed fried chapattis (parotey) are where the real fun and experimenting begins with fillings. Onions, boiled potatoes, cheese, grated horse radish.

mutu

I add a little salt and ghee to the dough and let the dough rest at least half an hour after preperation.

When you have a gas stove you can hold the Chapattis quickly into the fire after frying – it's nice to see them inflating.

kalyani68

Don't be shy. Making chapattis is not difficult. But it will take some practice to roll out perfectly round circles. No biggie, other shapes will taste just as good!

2 1/4 cups chapatti flour, sieved
2/3 cup warm water
1 Tablespoon melted ghee or butter (optional)
1/2 teaspoon salt

Place the flour in a large bowl. Thoroughly mix in the butter/ghee and salt. (the ghee will give a softer result.) Pour in the water all at once and work the flour until you have a kneadable mass. You may need to add a small amount of extra water depending on your flour. Knead the dough about 8 minutes until smooth and pliable. Cover the dough and let rest for up to 3 hours.

Knead the dough again and divide into 14 portions. Form each portion into a ball. Roll out each ball into a thin round about 6 inches in diameter. Shake off excess flour and slap the round onto your hot griddle. Cook until the bottom has brown spots. Flip it over and cook the other side. When done, brush one side with ghee or butter.

My husband and I press out any air bubbles that form during cooking. Others do not. Your choice. We also like our chapattis really thin but this is our preference and you can make them thicker if you like.

Have fun!

hawaiiyogagrl

My boyfriend and I make chapattis all the time now, don't be afraid, they are great- and even if you mess up, the mess ups don't taste half bad. I like mine without ghee and instead I eat them with mango pickle.
oh, and any leftovers (rare), my dogs love as a treat.

jgv

Aaaah thanks guys! I'm hungry now!

Thanks for the specific recipe Kalyani as I am going to try them in the next few days so I will let you know how it goes.

And mango pickle sounds just as good too!

This is going to be fun! Will get back to you and let you know how I go!

Janelle