Female Focus
Our daily bread Chapattis – Indian Flatbread
Our policy is KISS – to Keep it Simple Stupid! That has been our guiding principal from day one. With this in mind – one of the dishes at the Homes Gardens and Lifestyle Show that we wanted to share was how easy it is to make Indian flatbread: and that you don’t need any fancy pants equipment; just a flat bottomed frying pan and a rolling pin!
Also known as roti, chapatti and phulka: Indian flatbreads are eaten daily by millions around the world. Making chapattis is the easiest and quickest way to make bread. They go well with any curry you choose to cook up.
FLOUR: Chapattis are usually made from soft whole wheat flour – known as chapatti flour. However in Spain we’ve found that Harina de Integral works just as well. It’s available from most supermarkets including Mercadona.
North Indian chapattis are traditionally made with water and flour, but if you prefer a softer chapatti then milk or yoghurt can be used, just use less water. The amount of water used when making the dough will depend on the type of flour used, the humidity, absorbency and age of the flour – you might find you don’t use all of the water in the recipe or may need extra.
RECIPE Prep: 8 mins - Cook: 15 mins - Makes: 8
Ingredients 200g Chapatti or whole wheat flour. Plus extra flour for dusting and rolling the chapatti dough 200ml Cold water 25g Butter (optional)
Method • In a mixing bowl place the flour and add half of the water. Using your fingers knead into a dough; add more water when needed until it becomes flexible enough to roll. Knead to form a smooth, medium-soft dough. • Cover and leave to rest at room temperature for 5-10 minutes. • Divide the dough into 8 equal parts. Roll between your palms, until the balls are smooth and without cracks. Apply gentle pressure to flatten. To stop the dough from sticking, lightly coat each ball with dry flour. • Roll into a circle. If it starts to stick, gently lift the chapatti up and dust both sides with more dry flour. Keep rolling until the disc is 7 to 8 inches in diameter. • Heat a flat bottomed pan to a medium to hot heat. Flip the chapatti from one hand to the other to dust off the excess flour. • Place it on the hot pan. Let it cook for around 10-15 seconds or until the colour changes to a darker brown. Use a fish slice (or your fingers - Indian style!) to flip over the chapatti. Cook until small brown bubbles begin to form in the chapatti for about one minute. • Turn the chapatti over and finish cooking for another minute. Use a folded clean tea towel or kitchen towel to gently press the chapatti around its edges. This will make it balloon out. • Once it balloons remove the chapatti and brush with butter. Store in a clean tea towel and continue cooking the rest. Cooked chapattis can be stacked and wrapped in a clean tea towel.
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