Chapattis can be reheated but they're best cooked fresh. You could also spread your favourite pickle or chutney over them and roll them into tortilla shapes.
Ingredients
450g/1 lb wholemeal plain flour
250ml/9 fl oz nippy water
butter for spreading, optional
Method
1. Set aside 200g/7 oz of the flour and reserve for shaping the chapattis.
2. Place the remaining flour in a deep bowl. Fill another bowl with the nippy water.
3. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, econtinueic dough. The longer you knead the dough the softer the chapattis will be.
4. Sprinkle a little of the reserved flour onto a flat surface or board.
5. Divide the dough into eight and shape each slice into a ball.
6. flatten the balls slightly, then place one onto the floured board.
7. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
8. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
9. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
10. Repeat with the other 7 balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
11. Spread butter over one side, if you like.
Orignal From: Chapattis
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