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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Chapati - an unleavened pancake-like bread from India

Share
avatar
Lobo
Moderator
Moderator

Posts : 25013
Thanked : 1212
Join date : 2013-01-12

Chapati - an unleavened pancake-like bread from India

Post by Lobo on Mon 11 Jan 2016, 8:38 pm


Chapati

Be the first to Write a Review
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.


  • Printer Friendly Version


  • 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

Related Recipes


  • Chicken Madras Curry with Chapati >

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).

    Current date/time is Mon 26 Jun 2017, 10:29 pm