How To make Chapatis 3
1 1/2 c Flour, unbleached
1/2 c Flour, whole wheat
1 ts Salt
3 tb Ghee
1/2 c Water
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour. If left to rest overnight in the refrigerator, the finished bread will be even lighter. When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown. Flip, and cook the other side about 1 minute. As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve. Serve as soon as the last chapati is baked. NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles. To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse as it cools. The Bombay Palace Cookbook Stendhal per Ellen Cleary
How To make Chapatis 3's Videos
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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4 வகை லேயர் சப்பாத்தி - 4 Layer chapatis - Chapati - Chapati recipe - Chapati recipe in tamil
#theeverydaycooking, #chapati, #layerchapati
4 types of layer chapatis
INDISCHES BROT - PFANNEBROT nur mit 3 ZUTATEN - GRUNDREZEPT - Chapati - Roti - indisch Kochen
#pfannebrot #Indischesbrot # ohnehefeRezepte:
Chapati:
ATTA(Indisches Mehl):
Indischer Mehl (Atta) oder wir können hier Weizenmehl 1050 und Weizenvollkornmehl (2:1 = Weizenmehl 1050 : Weizenvollkornmehl ) oder nur Weizenmehl 1050 nehmen.
Naan:
Kadai Mushroom:
Goldene Milch:
Lemon Rice:
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#pfannebrot #Indischesbrot # ohnehefe #indischesfladenbrot #indischegerichte #roti #chapati
#recipe #short. 3 layer chapati soft chapti
How To Make Chapati's At Home! Very Easy & Simple Recipe! ONLY 3 INGREDIENTS!!!
Hi Guys I hope, I hope you are well in these current situation! This recipe is so simple anybody hopefully can make at home!
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Ingredients:
2 cups flour (chapati atta / chakki atta)
2 pinch salt
1 & 1/2 cup water
Chapati Recipe in Tamil | Soft Chapati Recipe in Tamil | How to make soft Chapati in Tamil
In this video we will how to make soft chapati in Tamil. Chapati recipe is very simple with only 4 ingredients, wheat flour, salt, water and oil. The dough should be kneaded well for at least 5 mins and then rested for at least 30 mins. This resting of dough is very important as it helps in the formation of gluten which makes the batter very soft and chewy rather than being hard and stiff. For the chapati to be soft they have to puff up while cooking this forces air into the layers and gets cooked rapidly also separation of the layers gives the soft feel to the chapati while chewing.
Friends please do try this method of making soft and fluffy chapatis at home. Also please do share your feedback about the recipe in the comments below. All the best and happy cooking !
For detailed Chapati recipe please visit