Chapatis 2: Difference between revisions
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Created page with "⇐ Cooking⇐ Bread & Baking 300px|left300px <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..." |
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[[Cooking|⇐ Cooking]][[Bread & Baking|⇐ Bread & Baking]] | [[Cooking|⇐ Cooking]][[Bread & Baking|⇐ Bread & Baking]] | ||
[[File:Missing-image-232x150.png| | [[File:Missing-image-232x150.png|400px|left]] | ||
<br clear=all> | <br clear=all> | ||
'''Makes 12 smallish chapatis''' | '''Makes 12 smallish chapatis''' | ||
==Ingredients== | ==Ingredients== | ||
:250g chapati flour ( | :250g chapati flour (''ata'' e.g. see below), or use sieved wholewheat flour | ||
: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 | #'''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 | #'''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. | #'''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> | ||
[[File:IMG 4125.jpeg|300px]] | |||
tava, aubergine roaster and ata (chapati flour) <small>''clockwise''</small> | |||
Latest revision as of 10:06, 31 May 2025
Makes 12 smallish chapatis
Ingredients
- 250g chapati flour (ata e.g. see below), or use sieved wholewheat flour
- 200ml water
- ¼ tsp salt
- ½ Tbsp veg oil - this is not in original recipe but is meant to stop chapatis going brittle when cooked
Method
- 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 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.
Madhur Jaffrey Indian Cookery
tava, aubergine roaster and ata (chapati flour) clockwise