I am totally revising this chapati post made many years ago. For one thing, I no longer buy factory produced flour. I get 50 lb bags of organic wheat berries and grind them very fine for atta or coarsely for sooji. I use the Komo Fidibus Classic Mill.
Generally, I make chapati dough at least a few hours ahead of time and let it sit a bit (unless kitchen is very warm). Also extra dough can be refrigerated until ready to use again. Freshly made, homemade bread on a moment's notice is easy when you know how to make chapatis!
INGREDIENTS:
Finely ground whole wheat flour (most favorite wheat we get is called kamut)
Salt, as desired
A little ghee (optional)
whey (from paneer or yogurt. Use water if no whey is available)
DIRECTIONS:
1. In a mixing bowl or pan combine the flour and salt and a little ghee. Only recently I'm using ghee after seeing dozens of YouTube videos doing so. It does seem to make the dough more elastic.
2. Add the whey gradually and mix everything together with your hand. You can tell with practice by the feel of the dough if you need more water or not. When it feels almost sufficient in water but not quite, do not pour in whey or water directly. Wet your hand instead in order to slowly add more until the ingredients all come together to make a dough. Conversely, if too sticky, slowly add more flour.
You want your dough to be neither sticky nor stiff, although.depending on the type of wheat you have and the humidity in the room, some dough has the tendency to become softer after sitting awhile. It just takes practice to get to know the ingredients you are dealing with.
4. Knead well. I like to knead inside the bowl or a wide, flat pan to not make a big mess.
5. Cover the dough and let it sit it for at least 30 min to an hour. If you won't be using it right away and the room temperature is warm, refrigerate it after sitting an hour or two, so that it will not take on a yeasty flavor. The hotter the room temperature, the sooner to refrigerate.
6. When ready to cook your chapatis, break off even pieces of dough and roll into balls.
7. Dip each ball of dough into a can of flour and roll it out on the counter top into a round chapati fairly thin and about 4"-5" in diameter (I like to roll chapatis on a wide cutting board for easier cleanup afterwards). Redip the dough in flour as needed, so it won't stick to the surface while rolling. 6. Heat up a heavy cast iron griddle on med heat. Take one chapati that has been rolled out, dust off any excess flour and place it on the hot griddle. Bubbles will begin to form.
8. When you see them, flip the chapati over to cook the other side. Bubbles will continue to form.
9. Turn on the flame of another burner. With a pair of tongs flip the chapati back to the first side directly onto the open flame. The chapati should immediately puff up like a balloon with hot air.
Those days when I had an electric range, I got the same effect by putting a cake rack over the hot electric spirals, so that the chapati does not come in direct contact with it.
Of course this all takes practice but chapatis then become super easy to make and are very convenient.
Chapatis are usually offered to Krishna freshly cooked and buttered. Or drizzle on ghee. Best served immediately as each one is cooked or keep in a stack and cover with a cloth. Generally they are served with a meal to be torn into pieces and used as a way to scoop up subji and chutney... Also good with various bread spreads, cheese melted inside or on top.... Chapatis are really worth taking the time to learn how to make!
Generally, I make chapati dough at least a few hours ahead of time and let it sit a bit (unless kitchen is very warm). Also extra dough can be refrigerated until ready to use again. Freshly made, homemade bread on a moment's notice is easy when you know how to make chapatis!
INGREDIENTS:
Finely ground whole wheat flour (most favorite wheat we get is called kamut)
Salt, as desired
A little ghee (optional)
whey (from paneer or yogurt. Use water if no whey is available)
DIRECTIONS:
1. In a mixing bowl or pan combine the flour and salt and a little ghee. Only recently I'm using ghee after seeing dozens of YouTube videos doing so. It does seem to make the dough more elastic.
2. Add the whey gradually and mix everything together with your hand. You can tell with practice by the feel of the dough if you need more water or not. When it feels almost sufficient in water but not quite, do not pour in whey or water directly. Wet your hand instead in order to slowly add more until the ingredients all come together to make a dough. Conversely, if too sticky, slowly add more flour.
You want your dough to be neither sticky nor stiff, although.depending on the type of wheat you have and the humidity in the room, some dough has the tendency to become softer after sitting awhile. It just takes practice to get to know the ingredients you are dealing with.
4. Knead well. I like to knead inside the bowl or a wide, flat pan to not make a big mess.
5. Cover the dough and let it sit it for at least 30 min to an hour. If you won't be using it right away and the room temperature is warm, refrigerate it after sitting an hour or two, so that it will not take on a yeasty flavor. The hotter the room temperature, the sooner to refrigerate.
6. When ready to cook your chapatis, break off even pieces of dough and roll into balls.
7. Dip each ball of dough into a can of flour and roll it out on the counter top into a round chapati fairly thin and about 4"-5" in diameter (I like to roll chapatis on a wide cutting board for easier cleanup afterwards). Redip the dough in flour as needed, so it won't stick to the surface while rolling. 6. Heat up a heavy cast iron griddle on med heat. Take one chapati that has been rolled out, dust off any excess flour and place it on the hot griddle. Bubbles will begin to form.
8. When you see them, flip the chapati over to cook the other side. Bubbles will continue to form.
9. Turn on the flame of another burner. With a pair of tongs flip the chapati back to the first side directly onto the open flame. The chapati should immediately puff up like a balloon with hot air.
Those days when I had an electric range, I got the same effect by putting a cake rack over the hot electric spirals, so that the chapati does not come in direct contact with it.
Of course this all takes practice but chapatis then become super easy to make and are very convenient.
Chapatis are usually offered to Krishna freshly cooked and buttered. Or drizzle on ghee. Best served immediately as each one is cooked or keep in a stack and cover with a cloth. Generally they are served with a meal to be torn into pieces and used as a way to scoop up subji and chutney... Also good with various bread spreads, cheese melted inside or on top.... Chapatis are really worth taking the time to learn how to make!