Chapatis 2: Difference between revisions

Line 9:

: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 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.

@@ Line 9: / Line 9: @@
 :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 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.