Chapati Indian Flat Bread Recipe Foodcom

Steps:

• In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
• Preheat a griddle over medium heat.
• Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.

Steps:

• Mix flour, salt, cumin, and garlic together in a bowl.
• Stir in water and oil.
• Knead for 2-3 minutes, till dough is somewhat soft.
• Let sit for 25-30 minutes in a warm draft-free place.
• Divide dough into 4 balls and flatten each until 4-5 inches in diameter by hand or with a well-oiled rolling pin.
• Heat a frying pan on high heat and place one flattened ball in the pan. Do NOT use oil in the pan.
• When the dough becomes mostly translucent, flip it and cook the other side.
• When both sides are slightly browned, remove from pan and immediately spread one side of the bread with margarine. Repeat with the other 3.
• Serve hot.

Steps:

• Mix flour and salt.
• Make a hole in flour and mix in water, making a dough.
• Knead for five minutes, cover with wet cloth and refrigerate for an hour.
• Heat a flat pan (non stick pans are not good for this as repeated use at high heats with no liquid tends to crack the Teflon) until smoking hot.
• Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side.
• Once turned press gently with a towel, until brown.
• Repeat and serve!

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

Steps:

• Mix all ingredients thoroughly. Roll into 1" balls and pat flat.
• With a rolling pin, roll flattened dough balls into thin rounds.
• Heat a lightly oiled frying pan (cast iron recommended) until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Brush with ghee or olive oil and serve hot (store extras in the refrigerator).

Steps:

• MEASURE the dry CHAPATI RECIPE ingredients first into large bowl of a food processor (omitting butter and water); PROCESS for 10 seconds; LEAVE processor running.
• ADD butter through feeder tube; PROCESS 10 seconds; WHISK the yogurt together with the water; SLOWLY pour yogurt/water mixture through feeder tube of processor while running; PROCESS dough ingredients until it forms a ball, about one minute.
• REMOVE dough from processor.
• DIVIDE the dough into 8 equal portions; ROLL out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16''); SPRINKLE one side with desired toppings and/or seeds; LIFT chapati gently with a metal spatula; SPRINKLE other side with toppings; GENTLY roll top surface with a rolling pin.
• PLACE a heavy iron skillet over high heat until steam rises from it: LOWER heat to medium; ADD the first chapati to the pan.
• TURN the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary).
• TURN chapati once again.
• REMOVE the cooked chapati from the pan; BASTE lightly with melted butter or ghee; KEEP warm in foil lined with a paper towel.
• REPEAT the same cooking process for the remaining chapatis.
• SERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT SAUCE or Major Grey chutney and enjoy!

Steps:

• In a large bowl, combine the flours, salt and, if desired, garlic powder. Stir in water and oil. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Cover and let rest for 30 minutes. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle. In a large cast-iron or other heavy skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.