CHAPATI
 
Now with Breadlink make your Own :
"CHAPATI with SPROUTED FLOUR "
400 gr pouches
"WHEAT & SPELT "

Amjid a Breadlink customer sent me this email " I recently purchased sprouted wheat flour, and could not believe the taste : it was the best chapati i I have ever had...." . This give us the incentive to do this page for people not familiar with this product.

Chapatis are the Indian flatbread, the perfect accompaniment to most Asian dishes. Learn how to make them with this step-by-step photo tutorial above on making Chapatis. Chapatis are not difficult to make but the old saying "Practice makes perfect" was probably written for them.

Instructions to make Chapati like they used to be made in ancient time with real sprouted flours.

1. Making dough
2. Save 2-3 tablespoons of dry flour or use extra, for dusting while rolling out chapatties.
3. Place flour in a bowl and enough water to make a soft to firm-ish dough. If you are new at making chapattis, it is better to have a little firmer dough, which is easier to control while rolling out. Experienced Indian cooks prefer a softer dough which makes softer chapattis.
4. Knead for a couple of minutes. Sprinkle some water, cover and leave to stand for 10-20 minutes or so. Knead a little again. Now you should have a smooth, soft dough.
5. This process can be done quickly in a food processor.
6. Rolling out
7. Break dough into 10-15 portions, depending on the size and thickness of chapatties you prefer. Make each portion into a ball by rolling between your palms.
8. Heat a griddle or tawa.
9. Dip/dust each ball into the dry flour covering all sides and roll out into a pancake shape with a rolling pin. It should be rolled from centre out, with a flicking movement of the wrists, so that the edges are thinner than the centre. This helps them to blow up during cooking. You will need to dip/dust it in dry flour, on both sides, a couple of time during this process.
10. Cooking
11. Place the chapatti on hot griddle.
12. Turn it over when it becomes slightly darker in colour.
13. Cook the other side same way. When it has a few brown blisters, it is ready to cook on flame/under a grill.
14. To cook on a flame, pick the chapatti with tongs, flip over and place directly on a medium flame, it will balloon up. Move it around continuously, or it will burn.
15. Cook on the other side the same way, moving it from side to side. It should be cooked evenly all over.
16. For beginners, it may be easier to cook it under a hot grill. Place the chapatti under a pre-heated grill, with non-blistered side up, after step 13. Turn it over when it balloons up or gets brown blisters. Cook the other side. You have to be very watchful when cooking under a grill, because surface can burn very quickly as it comes closer to heat source when ballooning up.
17. Serve hot and crisp, with curries or dal. You can put a thin film of ghee or butter on one side before serving.
18. Variations: You can add various sag vegetables to the chapatti dough, like spinach (palak) or fenugreek leaves (methi), pigweed (bathua) etc. Any leftover dals and vegetable bhajies can also be mashed and added to the dough.

Notes

• Keeping chapatti soft: Try these things:

  • 1. Leave the dough for approximately 10-15 minutes to 'prove', before you roll chapatties out. If you make dough immediately before making the chapatties, they tend to be stiffer.
  • 2. If the dough is too firm, chapattis will get tough. Correct dough should be soft to touch and 'give' easily, when pressed with a finger. More experienced you become, softer dough you can handle and make softer chapatties.
  • 3. When rolling out, roll from outside in, by a rotating action of your wrist. Chapatties should be very slightly thicker in the middle than on the preifery. This makes them balloon up better, which in turn keeps them soft.
  • 4. The 'tava' or pan should be heavy bottomed and quite hot but not burning hot, before you place your chapatti on it. Cold tawa will make stiff chapatties.
  • 5. When you make chapatties, put them in a pile, one on top of other, immediately. Once finished, wrap the whole pile in a cloth towel and wrap in an aluminium foil. Some of my friends spread them out to cool. In my view, this hardens them.
  • 6. I use tap mineral to make dough but tap lukewarm water is ok too.
  • 7. If you don't mind fat in your chapatties, smear a thin layer of ghee on each chapatti after it is cooked and before it is put on the pile. This also keeps them soft
  • If you do not have a gas cooker or a grill, the Chapatties can also be cooked entirely on a tawa. After step 13, press the chapatti gently, using a kitchen towel, coaxing it to balloon up, from the edges in, until the whole chapatti swells up into a ball. Continue to press it very gently all over, turning over on the other side too, until all areas are cooked.