Subru Uncle's Recipe to Prepare Dough for Indian Flatbread
photo by briosgaid
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
10 chappatis
ingredients
- 2 cups whole wheat flour
- 1 tablespoon oil
- 1⁄4 teaspoon salt
- water, as required to knead
directions
- Put everything in a flat round mixing bowl.
- Knead well.
- Make small round balls out of the dough.
- Flatten each on the palm of your hand.
- Using a rolling pin, roll out to form Indian flatbreads (also known as rotis or chappatis in Hindi).
- Heat a non-stick pan on medium flame.
- Put each chappati on it and cook on one side first until it starts to show small air bubbles.
- This means that the side facing down on the non-stick pan is getting cooked.
- Now, turn onto the other side and cook the same way until you see small air bubbles on this side as well.
- After one minute, using a small clean kitchen napkin, press the roti at portions that are not thoroughly cooked.
- Keep turning the chappati with the help of the napkin in round circles, pressing all the uncooked portions, if any, until the chappati is completely cooked.
- When you press, you will see air fill into the chappati and that means that it's really well cooked!
- Now remove from flame and serve at once with any dry vegetable or non-vegetarian dish.
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Reviews
-
I was looking for a flatbread that was simpler to make than pitas and that would go well with houmous and baba ganouj and this fit the bill. This was so simple to make and very tasty. I'll make it again. It made 11 breads for me, about 4 inches across and the same thickness as the photo. They did poof up as they were cooking but flattened as they cooled. And I used the listed ingredients...no yeast needed to make the poof up.
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I'll be upfront; I've never ever made chapatis, and I have never ever seen anyone make them, so the directions were a little confusing for me! I used another cookbook to learn a more specific way of cooking the bread, and I ended up using a cup of water and an extra quarter cup of flour to get a good consistency in the dough. After rolling them out, I put them on a nonstick griddle for two minutes on one side and one minute on the other. Afterwards, I placed them directly over the gas stove flame for a minute or so on each side so they would puff up. They were a great addition to my Indian-themed dinner! and were excellent for dipping in the sauce from your Jhinga nisha. EDIT: Just to clarify, I am the one who took the pictures, and while I don't remember exactly how many flatbreads the recipe made, I did NOT use any yeast.
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<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>