How To make Chapatis
2 cups Atta flour (or whole wheat -- sifted)
1 teaspoon salt
Approximately 1 cup warm water
You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel. In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads. Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counter space for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook). Heat a cast iron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn. When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.
How To make Chapatis's Videos
You have Flour, Butter and Milk, Make this Super Soft and Rich Layered Chapati | Soft Paratha | Roti
If you have flour , butter and milk together with some salt and sugar, you make this super soft and rich layered chapati, perfect for holidays or just any day of the week.
INGREDIENTS
5 Cups All purpose flour ( about 750g )
5 Tbs Salted butter ( 56g )
1 Tsp Kosher salt
1/2 Tsp Sugar
2 Cups Luke warm milk, add extra milk or water as needed
how to make puffy phulka, soft roti & layered chapati with a one dough | फुल्का, रोटी, चपाती रेसिपी
full recipe:
Music:
how to make roti | how to make soft chapati | phulka recipe with detailed photo and video recipe. an easy and essential flatbread recipe made with just wheat flour. this perhaps one of the essential dish made in most of the india households for both lunch and dinner. basically, this recipe post describes tips and tricks on how to make soft roti, soft chapati and puffy phulka without much hassle.
how to make roti | how to make soft chapati | phulka recipe with step by step photo and video recipe. roti or chapati is an integral part of every indian households. it is typically served for lunch and dinner, but there are so many other unique recipes with it. today with this post, i will try to showcase, how to make roti, chapati and phulka with a single wheat flour dough.
HOW TO COOK SOFT CHAPATI USING HOT WATER
In today’s video I will be educating you all on how to cook #softchapati or #Indianbread step by step without any video editing.
As you all know chapati is made from wheat flour and our body need carbohydrates for more energy.Here is the recipe.Hope you will love your chapati the way I enjoyed mine .
Here are the ingredients:
Wheat flour 2 cups
Hot water 3/4 liter
Salt 1tb
Sugar 2tb
Oil 3 spoons
Cowboy to fry them
For #chapatidough
Mix all dry ingredients together with 3 Tb oil
Slowly add hot water as you watch for it not to be so light and slowly form a dough and apply oil to it again.
Let your dough stay for 20 minutes aside remember to cover it as you set aside.
Take your dough after 20 minutes and cut into pieces of chapati that you will need then spread on a flat surface and apply oil and roll them again and cover them as you roll .
When done then spread it again and put it in a pan to cook and watch out it doesn’t burn .i used cowboy but you can use anything you want
Don’t forget to like and subscribe and share do that you can educate someone else to cook chapati well
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Paratha , How to make paratha , three easy ways
A paratha is a flatbread that originated in the Indian Subcontinent. Everyones favourite here ...people call it with different names in different regions .parantha, forota (in Sylheti), parauntha, prontha, parontay, porota (in Bengali), palata (pronounced: [pəlàtà]; in Burma), and farata
INGREDIENTS:
All-purpose flour 3 cups
salt 2 teaspoon
egg one
water (at room temprature ) to make the dough
ghee (clearified butter)
all-purpose flour to use for layering.
method:
1. Roughly mix all-purpose flour and salt
2. Add egg and water in this flour and salt mixture and make a dough..consistency of the dough should be just like pizza dough ..not too soft or not too hard ..
3.let the dough rest for atleast 30 minutes into the refrigerator.
Note .this recipe will make four parathas.so devide the dough in four parts.
4.make dough balls for paratha as shown in the video using ghee(clearified butter) and all-purpose flour it will give beautifull soft layers to the paratha...
Note:we used ghee(clearified butter) in layering you can also use vegitable oil or margerine if you don,t like to use ghee(clearified butter).
5: For best results Refrigerate these doughballs for atleast 15 minutes
. Rolling refregerated dough balls will be easier for you as well.
6: Roll these dough balls to about 6-7 inches in diameter.
7: steak them applying ghee or oil on both sides as shown in the video, keep the heat medium.
Voila ..parathas are ready with crispy layers outside and soft layers inside
serve hot. With spicy mince , tikka seekh kebab , chicken tandoori or simply with omelett .
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Easiest chapati recipe. Great results every-time!
This is a recipe for Swahili chapatis. I found the traditional way tedious and long and so i tried to find a new way to make chapatis fast but still soft and was successful with this recipe. Hope it helps make your life easier :)
Recipe:
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swahilifood.com
Soft Chapati Recipe (How To Make Layered Chapati) | Soft Kenyan Chapati | Soft Paratha recipe
Chapati is a tasty and delicious unleavened flat bread similar to Indian parathas. The Kenyan style chapati is layered which makes it very soft and a very popular bread that can be had at anytime of day or with anything, Its perfect with stews, soups or even with a cup of chai ( tea).
Chapati making is a good exercise and the more you make chapos the better you become good at it. If you have a mixer it makes it easy and gives a better dough with a good consistency. but you can also do it by hand kneading, Its a little more work and time. When the dough is ready it should spring back when pressed with a thumb.
what you will need for this recipe:
3 lbs (1.36Kg ) or 9- 10 cups All Purpose Flour Standard measuring cup)
1.5 Tbsp. Kosher salt
1 Tbsp. Granulated sugar
1Qt ( 4 cups) Luke warm water
1/3 c vegetable oil
Note, for the salt, if you are using fine table salt use less.
kitchenAid Mixer