Chapatis 2 - Revision history

Ch at 08:06, 31 May 2025

2025-05-31T08:06:09Z

← Older revision		Revision as of 08:06, 31 May 2025
Line 9:		Line 9:
	:200ml water		:200ml water
	:¼ tsp salt		:¼ tsp salt
			:''½ Tbsp veg oil - this is not in original recipe but is meant to stop chapatis going brittle when cooked''

	==Method==		==Method==
	#'''Mix flour and knead dough'''. Put flour and salt in mixing bowl (or mixer bowl), add water and make into a dough. Knead by hand or machine for 6-8 minutes until smooth. Cover and leave for ~~at least~~ ½ an hour.		#'''Mix flour and knead dough'''. Put flour, oil and salt in mixing bowl (or mixer bowl), add water and make into a dough. Knead by hand or machine for 6-8 minutes until smooth. Cover and leave to rest for a bit e.g. ½ an hour.
	#'''Heat pan'''. Set an indian ''tava'', or a cast iron frying pan, to heat over medium low for 10 minutes. When very hot, turn the heat to low. You will need another gas ring set to low - or ~~i use~~ a special aubergine roaster.		#'''Heat pan'''. Set an indian ''tava'', or a cast iron frying pan, to heat over medium low for 10 minutes. When very hot, turn the heat to low. You will need another gas ring set to low - or I have used a special aubergine roaster.
	#'''Roll and bake'''. The dough will be quite sticky so you might need quite a bit of flour on the bench. Quickly knead dough again and divide into 12 equal pieces. Take each ball in turn. Press ball flat to a patty and roll out to a very thin circle. Shake off the excess flour and slap it onto the tava. Let it cook for about a minute - its underside should develop white spots. Flip over and cook for another ½ minute. Then put the chapati directly on the open flame of the other burner. It should puff up immediately. Remove from flame and stack covered until ready to eat. Usually I need to tweak the heat up or down of both the tava and the aubergine roaster to get the chapatis to cook through and puff up well.		#'''Roll and bake'''. The dough will be quite sticky so you might need quite a bit of flour on the bench. Quickly knead dough again and divide into 12 equal pieces. Take each ball in turn. Press ball flat to a patty and roll out to a very thin circle. Shake off the excess flour and slap it onto the tava. Let it cook for about a minute - its underside should develop white spots. Flip over and cook for another ½ minute. Then put the chapati directly on the open flame of the other burner. It should puff up immediately. Remove from flame and stack covered until ready to eat. Usually I need to tweak the heat up or down of both the tava and the aubergine roaster to get the chapatis to cook through and puff up well.

Ch at 08:04, 29 May 2025

2025-05-29T08:04:25Z

← Older revision		Revision as of 08:04, 29 May 2025
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	[[File:IMG 4125.jpeg\|300px]]		[[File:IMG 4125.jpeg\|300px]]
	aubergine roaster~~, tava~~ and ata (chapati flour)		tava, aubergine roaster and ata (chapati flour) <small>''clockwise''</small>

Ch at 08:03, 29 May 2025

2025-05-29T08:03:03Z

← Older revision		Revision as of 08:03, 29 May 2025
Line 13:		Line 13:
	#'''Mix flour and knead dough'''. Put flour and salt in mixing bowl (or mixer bowl), add water and make into a dough. Knead by hand or machine for 6-8 minutes until smooth. Cover and leave for at least ½ an hour.		#'''Mix flour and knead dough'''. Put flour and salt in mixing bowl (or mixer bowl), add water and make into a dough. Knead by hand or machine for 6-8 minutes until smooth. Cover and leave for at least ½ an hour.
	#'''Heat pan'''. Set an indian ''tava'', or a cast iron frying pan, to heat over medium low for 10 minutes. When very hot, turn the heat to low. You will need another gas ring set to low - or i use a special aubergine roaster.		#'''Heat pan'''. Set an indian ''tava'', or a cast iron frying pan, to heat over medium low for 10 minutes. When very hot, turn the heat to low. You will need another gas ring set to low - or i use a special aubergine roaster.
	#'''Roll and bake'''. The dough will be quite sticky so you might need quite a bit of flour on the bench. Quickly knead dough again and divide into 12 equal pieces. Take each ball in turn. Press ball flat to a patty and roll out to a very thin circle. Shake off the excess flour and slap it onto the tava. Let it cook for about a minute - its underside should develop white spots. Flip over and cook for another ½ minute. Then put the chapati directly on the open flame of the other burner. It should puff up immediately. Remove from flame and stack covered until ready to eat.		#'''Roll and bake'''. The dough will be quite sticky so you might need quite a bit of flour on the bench. Quickly knead dough again and divide into 12 equal pieces. Take each ball in turn. Press ball flat to a patty and roll out to a very thin circle. Shake off the excess flour and slap it onto the tava. Let it cook for about a minute - its underside should develop white spots. Flip over and cook for another ½ minute. Then put the chapati directly on the open flame of the other burner. It should puff up immediately. Remove from flame and stack covered until ready to eat. Usually I need to tweak the heat up or down of both the tava and the aubergine roaster to get the chapatis to cook through and puff up well.

	<small>''Madhur Jaffrey'' Indian Cookery</small>		<small>''Madhur Jaffrey'' Indian Cookery</small>

Ch at 08:01, 29 May 2025

2025-05-29T08:01:05Z

← Older revision		Revision as of 08:01, 29 May 2025
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	[[Cooking\|⇐ Cooking]][[Bread & Baking\|⇐ Bread & Baking]]		[[Cooking\|⇐ Cooking]][[Bread & Baking\|⇐ Bread & Baking]]

	[[File:Missing-image-232x150.png\|~~300px~~\|left~~]][[File:Missing-image-232x150.png\|300px~~]]		[[File:Missing-image-232x150.png\|400px\|left]]

	<br clear=all>		<br clear=all>
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	<small>''Madhur Jaffrey'' Indian Cookery</small>		<small>''Madhur Jaffrey'' Indian Cookery</small>

			[[File:IMG 4125.jpeg\|300px]]
			aubergine roaster, tava and ata (chapati flour)

Ch at 07:49, 29 May 2025

2025-05-29T07:49:55Z

← Older revision		Revision as of 07:49, 29 May 2025
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	'''Makes 12 smallish chapatis'''		'''Makes 12 smallish chapatis'''
	==Ingredients==		==Ingredients==
	:250g chapati flour (~~or sieved wholewheat flour),~~ e.g. see below.		:250g chapati flour (''ata'' e.g. see below), or use sieved wholewheat flour
	:200ml water		:200ml water
	:¼ tsp salt		:¼ tsp salt

Ch: Created page with "⇐ Cooking⇐ Bread & Baking left300px
'''Makes 12 smallish chapatis''' ==Ingredients== :250g chapati flour (or sieved wholewheat flour), e.g. see below. :200ml water :¼ tsp salt ==Method== #'''Mix flour and knead dough'''. Put flour and salt in mixing bowl (or mixer bowl), add water and make into a dough. Knead by hand or machine for 6-8..."

2025-05-28T14:52:32Z

Created page with "⇐ Cooking ⇐ Bread & Baking 300px|left 300px <br clear=all> '''Makes 12 smallish chapatis''' ==Ingredients== :250g chapati flour (or sieved wholewheat flour), e.g. see below. :200ml water :¼ tsp salt ==Method== #'''Mix flour and knead dough'''. Put flour and salt in mixing bowl (or mixer bowl), add water and make into a dough. Knead by hand or machine for 6-8..."

New page

[[Cooking|⇐ Cooking]][[Bread & Baking|⇐ Bread & Baking]]

[[File:Missing-image-232x150.png|300px|left]][[File:Missing-image-232x150.png|300px]]

<br clear=all>
'''Makes 12 smallish chapatis'''
==Ingredients==
:250g chapati flour (or sieved wholewheat flour), e.g. see below.
:200ml water
:¼ tsp salt

==Method==
#'''Mix flour and knead dough'''. Put flour and salt in mixing bowl (or mixer bowl), add water and make into a dough. Knead by hand or machine for 6-8 minutes until smooth. Cover and leave for at least ½ an hour.
#'''Heat pan'''. Set an indian ''tava'', or a cast iron frying pan, to heat over medium low for 10 minutes. When very hot, turn the heat to low. You will need another gas ring set to low - or i use a special aubergine roaster.
#'''Roll and bake'''. The dough will be quite sticky so you might need quite a bit of flour on the bench. Quickly knead dough again and divide into 12 equal pieces. Take each ball in turn. Press ball flat to a patty and roll out to a very thin circle. Shake off the excess flour and slap it onto the tava. Let it cook for about a minute - its underside should develop white spots. Flip over and cook for another ½ minute. Then put the chapati directly on the open flame of the other burner. It should puff up immediately. Remove from flame and stack covered until ready to eat.

<small>''Madhur Jaffrey'' Indian Cookery</small>