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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chapati - Often diners tear off pieces and use them to scoop up food.

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Chapati -  Often diners tear off pieces and use them to scoop up food. Empty Chapati - Often diners tear off pieces and use them to scoop up food.

    Post by Lobo Thu 11 Feb 2016, 9:14 pm

    Chapati -  Often diners tear off pieces and use them to scoop up food. Img9l
    Chapati
    Chapati -  Often diners tear off pieces and use them to scoop up food. Translucent
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    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Servings: 8
    Chapati is an unleavened pancake-like bread from India. Often diners tear off pieces and use them to scoop up food. Serve these chapati alongside our Chicken Madras Curry with Chapati.






    • 1K+

    Ingredients:


    • 1 1/2 cups all-purpose flour, plus more as needed
    • 1/2 tsp. salt
    • 1 Tbs. usli ghee or unsalted butter, at
        room temperature, plus more for brushing
    • 1 Tbs. milk
    • 1/2 cup water, plus more as
        needed

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    Directions:

    In a bowl, stir together the 1 1/2 cups flour and the salt. In a small bowl, stir together the 1 Tbs. usli ghee and the milk. Add to the flour mixture and stir well. Add the 1/2 cup water and stir well, gathering and pressing, until the flour adheres together. If the dough looks dry, add 1 to 2 Tbs. more water, but do not add too much or the dough will become too sticky.

    Transfer the dough to a lightly floured work surface and knead for 5 minutes. If necessary, add more flour or water to achieve a workable, elastic consistency. Cover the dough with plastic wrap or a damp cloth and let rest at room temperature for 15 minutes. Divide the dough into 8 equal pieces. Shape each into a 1 1/2- to 2-inch ball and roll out into a 6-inch round, about 1/8 inch thick.

    Heat an Indian tava griddle or cast-iron fry pan over medium-high heat. Brush the tava lightly with usli ghee. Place 1 dough round on the tava and cook until covered with light brown specks, 30 seconds to 1 minute. Using tongs, turn the chapati over and cook for 30 seconds more. Transfer to a plate and repeat with the remaining dough rounds.

    Meanwhile, heat a stovetop roaster over high heat. Place a browned chapati on the roaster and cook until it puffs up, 30 seconds to 1 minute. Brush the chapati with usli ghee and place in a shallow bowl lined with a kitchen towel or paper towels. Repeat with the remaining chapati. Serve warm. Makes 8.
    Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).

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