Chapati flatbreads are traditional Indian side dish. These flatbreads have many types - the basics consist only of flour and water.
recipe,photo-recipe,rye flour whole grain,water,Bread,Indian cuisine
No. of servings
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|rye flour whole grain||7||oz||200||grams|
Pour warm (not hot) water into the flour (in India is used wholemeal Atta flour).
Knead compact, fine, but quite though dough. It is better to knead the dough longer, at least 8-10 minute
Divide the dough into 10 balls. Roll each ball thinly, to a diameter of about 15 cm. Roll as much as possible without using flour. It goes well on a plastic board, while you always catch part of the flatbread on the edge and roll it from the middle. If the flatbread sticks, sprinkle it with a very small amount of flour.
Put the flatbreads on a clean kitchen towel and cover them.
Heat the pan to a constant, higher temperature. Bake dry. Put the flatbread in the pan and let it warm up for a while (about 15 seconds).
Turn the flatbread over and it starts to blow up.
Press it against the bottom of the pan with a clean cloth and bake it briefly. You recognize that it is baked when blisters (bubbles) create.
Spread chapatis with melted butter on one side ...
... and put them on themselves. Serve immediately, they taste best warm.
Chapatis are very tasty and they serve as cutlery when consuming Indian dishes. In India, they scoop all the dishes in the menu with flatbreads up. Some photo inspiration.