Chapati : Bread Recipes
The chapati is the staple flat bread of Northern India, also known as a roti. It may be made from many types of grain, but is most commonly made with finely ground whole wheat flour. In India it is sometimes cooked in a little oil.
Ingredients
3 cups whole wheat flour
salt to taste, about 1 teaspoon
water as required (about 1 1/2 cups)
Procedure
Knead flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.
Cover for at least 5 minutes.
Divide into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.
Place a non-oiled pan on a moderately high fire and test its surface temperature by holding your hand over it.
When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.
Flip and repeat so it becomes browned on both sides.
Makes 8 chapatis.
Notes
Regional variations abound in the detail of preparing and cooking roti. In Gujarati cooking, for example, the roti is finished by toasting it in the open flame of the cooker. The aim of this process is to encourage the roti to puff up. This may also be achieved under a grill. Universally, however, the aim in rolling is to get the roti to a perfectly round shape (for aesthetics) and to create uniform thickness, which is vital for successful cooking.
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