Chapati, also known as Indian flat bread, is our very first Indian pancake attempt prior to the making of Pita Bread last month. It all started with my cravings for curry lentils (dhal) as well as my maid's sudden urge to eat roti canai. Hence, I googled the net for the easiest recipe to create something equivalent instead of roti canai to go along with the batch of vegetarian curry lentils (Dhal) dhal / lentils sitting around in the fridge.
It's a very simple and straight forward recipe with minimal ingredients.
Chapati
2 Cups of Atta Flour
3/4 Cups Water
a Pinch of Salt
Directions
- Mix Atta Flour with a pinch of salt. Gently add in the water to the flour mixture, adjusting and adding as needed until the mixture forms a dough.
- Continue kneading until the dough is manageably soft and smooth.
- Cover the dough and set to rest for 15 mins.
- Dust work space with flour. Divide the dough into equal portions each equivalent to a lemon size dough.
- Take each dough and roll between the palms with gentle pressure in circular motion until the dough is smooth and without cracks.
- Repeat the same for the remaining lemon size doughs.
- Lightly coat each dough with Atta flour. Using a roll pin, flatten and roll out each dough to form a 4' - 6' flat disc. The rolled out Chapati must not be less than 1/6" thick regardless of the disc size.
- Place the dough / disc on a heated pan on medium flame. Using a spatula, flip the chapati when raised bumps appears on the surface. Repeat the same for the other side until chapati is thoroughly cooked.
- Serve with Curry Dhal or any gravy of your preference.
No comments :
Post a Comment