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chapati recipe
Date: Fri, 12 Nov 93 08:08:22 CST
From: mindy.s.mymudes@uwrf.edu

CHAPATIS

1 1/2 whole grain flour

1/2 cup all purpose flour
3/4 cup water

mix a little water at a time into the flour in mixing bowl. When all
the water is incorporated, start kneading the dough, moistening hands
frequently to ease it off the bowl. When it is soft and pliable, cover
the bowl with a damp cloth and let it stand for at least 30 minutes.

Heat a large thick bottomed skillet, then reduce heat. Break off 2-3
oz. of
doughroll it out on a floured surface gently and lightly until you
have
made a flat, round disk. Press too hard and it will glue itself to the
table, so be light handed! Place bread on hot pan and turn when it gets
a shadowed look to it., carefully lift it up and turn it over, after 30
sec you should see tiny bubbles, then turn it over. Press down with a
clean towel until it it evenly cooked, should be golden brown, and
slightly puffy., Each chapati should only take a minute. Keep warm in a
dishtowel, then eat. It's a whole lot easier to buy 'em at the coop,
though!
RE: dosai, chapati recipes from TV Food
network
· Subject: RE: dosai, chapati recipes from TV Food network
· From: jayne@xxxxxxx <mailto:jayne@DOMAIN.HIDDEN> (Jayne Spielman)
· Date: Wed, 30 Oct 1996 09:00:58 -0800
· Date: Wed, 30 Oct 96 11:44:17 EST

I've been pulling some wonderful recipes (not all ff) and ideas from
the tv food network pages. (<http://www.foodtv.com/>) If you haven't
been there yet, the pages are worth checking out. The recipes stay
online for about 2 weeks and it's sometimes worth checking out the
recipes for a show because not all the dishes are necessarily listed
well or at all in the one-liner description.

This week, I noticed that there are some Indian recipes in the Bakers'
Dozen show.

Here were some ff recipes from yesterday that look tasty....

bread - CHAPATI
dosai - FRESH CORIANDER, GINGER, AND CHILE BREADS

There was also a third recipe for a lentil dish (LENTILS WITH
GARLIC, ONION, AND TOMATO) but as it wasn't ff and I haven't
tasted it, I am not including it below.

[Disclaimer: recipes are untested and I have no relationship with the

TV Food Network! :-) ]

BAKERS' DOZEN
ALFORD AND DUGUID
SHOW #BD1A27

CHAPATIS

Making chapatis can be a very relaxing thing to do. In quite a short

time
you can produce eight or ten breads, each one turning out a little bit
different from the others, but all of them attractive, nutritious, and
good.
We've grown so accustomed to making chapatis that they now feel almost
like
a convenience food, a household staple of the best kind.

2 cups Atta flour (or whole wheat, sifted)

1 teaspoon salt
Approximately 1 cup warm water

You will need a medium-sized bowl, a rolling pin, a castiron griddle or

heavy skillet, and a small cotton cloth or a paper towel.
In a medium-sized bowl, mix together the salt and the flour. Make a well
in
the middle and add just less than 1 cup warm water. Mix with your hand
or
with a spoon until you can gather it together into a dough (depending on
the
condition of your flour, you may need a little extra water or a little
extra
flour to make a kneadable dough). Turn out onto a lightly floured bread
board and knead for 8 to 10 minutes. Cover with a damp cloth or a
plastic
wrap and let stand for 30 minutes or for up to 2 hours. The longer the
dough
stands, the more digestible the breads.

Divide the dough into 8 pieces and flatten each with lightly floured
fingers. Continue flattening with a rolling pin until each piece is 8
inches
in diameter. Once you have started rolling, roll out each bread without
flipping it over. To keep the bread from sticking to your bread board,
make
sure that the bread is lightly floured underneath. Cover the breads with
the
damp towel or plastic wrap as you roll out others (make sure not to
stack
the rolled out breads; if you don't have enough counter space for the
breads, roll out just a few and begin cooking, rolling out the others as
the
breads cook).

Heat a cast iron griddle or skillet over medium-high heat. When the
griddle
is hot, place a chapati on the griddle, top side of the bread down
first.
Let cook for only 10 seconds and then gently flip to the second side.
Cook
on the second side until small bubbles begin to form, approximately one
minute. Turn the chapati back to the first side and finish cooking
(another
minute approximately). At this stage, a perfect chapati will start to
balloon. This process can be helped along by gently pressing on the
bread.
The bread is hot, so we find the easiest method is to use a small cotton
cloth or a paper towel wadded up to protect your finger tips. Gently
press
down on a large bubble forcing the bubble to extend itself wider. If the
bread starts to burn on the bottom before it has ballooned, move the
bread
(with the help of your paper towel) across the skillet, dislodging it
from
the point at which it is beginning to burn.

When you are satisfied with your chapati, remove it and wrap in a clean
towel. Continue to cook the other breads, stacking each as it is
finished on
top of the others.

Yield: 8 chapatis, 7 to 8 inches across, thin and supple.

FRESH CORIANDER, GINGER, AND CHILE BREADS

These delicious crepe-like breads are called rava dosa in India. They
are
made from semolina flour and spiked with chiles, ginger, curry and
coriander
leaves.

2 cups semolina flour

1 cup plain yogurt
1 fresh red chile (seeds and veins discarded), finely chopped (or 1
jalapeno)
1 tablespoon finely chopped ginger
1 tablespoon curry leaves (if using dried, rehydrate by soaking before
using)
2 tablespoons coriander leaves, roughly chopped
1/2 teaspoon salt
2 cups warm water
Oil for griddle surface

You will need a medium-sized mixing bowl, a large castiron or other

heavy
griddle, a paper towel, a flat wooden spoon or rubber spatula, and a
metal
spatula.

In a medium-sized bowl, mix together the semolina, yogurt, chile,

gingerroot, curry leaves, coriander leaves, and salt. Add the water a
little
at a time, stirring while you pour. When all the water has been added
and
the batter is smooth, cover the bowl and let the batter rest for
approximately one hour.

To cook the breads, heat a large cast iron griddle over medium high
heat.
Lightly oil the surface of the griddle using a paper towel, and reserve
the
towel for use between each dosa. When the griddle is hot, pour on one-
half
cup of the batter. As you pour, move in a circle out from the middle,
trying
to distribute the batter in as large a circle as possible. Immediately
after, use the flat back side of a wooden spoon or rubber spatula to
move
the batter to cover the gaps, trying again to increase the diameter of
the
dosa. Try to make a circle 9 to 10 inches in diameter.

Over a medium high heat, the dosa will cook on its first side for one
minute
and a half. After it has been cooking for one minute, begin to loosen it
from the griddle with a sharp-edged spatula. Coax the dosa, don't force
it,
as it will come off easily from the griddle when it is ready. When
ready,
flip to the other side.

The second side will cook in one and a half to two minutes, depending on
the
thickness of the dosa and the heat of the griddle. You can check the
dosa by
simply lifting a corner with your spatula. It should have nicely browned
spots, but not nearly as uniformly brown as the first side. When ready,
remove to a plate. Before starting the second dosa, rub the surface of
the
griddle with the oily paper towel, or if it's particularly dry, add a
little
more oil. Continue cooking until all the dosas have been made (they can
be
stacked one on top of the other when they finish cooking), or serve
immediately as they are made, flapjack-style.

Yield: eight dosas, each 9 to 10 inches in diameter.

http://mks-tech.com/nutford/recipes.html
Chapati
Servings: 10 to 12

2 cups whole-wheat pastry flour

1 teaspoon salt
1 tablespoon vegetable oil
About 3/4 cup warm water (enough for a kneadable dough)

Knead the dough, cover and leave aside for at least 1/2 hour or, ideally, up to 2 hours.
After about 1 hour or right before rolling out, punch the dough and knead again without
any more water. Make 10 to 12 1 1/2-inch balls; dip each one into dry whole-wheat flour,
and roll out into thin, 6-inch circles. Place a flat, ungreased griddle on the stove at
medium heat. When hot, place a rolled-out chapati right side down on the griddle. (The
"right side" is the one facing you when you rolled it.) When bubbles are visible, turn over
and cook until tiny brown spots appear on the side facing the griddle.
If you have a gas stove, hold that chapati with a pair of tongs, and place it directly over
the burner flame for a few seconds, until the chapati puffs up. Turn and repeat on the
other side.

If you have an electric stove, keep the chapati on the griddle. With a wadded-up paper
towel to protect your fingers, press gently all around the chapati. Flip the chapati and
press gently around the other side. This procedure should make the chapati puff up. (If
you press too hard, the chapati will become too crunchy.)

Remove the chapati from the heat and butter with ghee [clarified butter] on the "right
side."

* Exported from MasterCook *

WHOLE WHEAT FLATBREAD (CHAPATI)

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads Indian
Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water

Combine flours and salt in a large mixing bowl.

Mix in oil and water to form a stiff dough, adding

more water if necessary. Remove dough from bowl and
knead on a lightly floured surface until smooth, about
5 minutes.

Return dough to bowl, cover with a towel and set aside

in a warm place for one hour.

Turn dough out onto a lightly floured surface and

divide into 14 equal portions. Roll each piece into a
ball and cover with a damp towel.

Heat an ungreased griddle or large frying pan over

medium heat. Working with one ball of dough at a
time, flatten it, then roll into a 6" circle, using
only enough flour to keep dough from sticking. When
griddle is hot, pick up dough, shake off excess flour
and place it on a hot pan. Cook until brown spots
appear, about one minute. Flip dough over and cook on
other side. (Chapati may puff up while cooking.)

Cover and place in a warm oven while cooking remaining

chapatis.

Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb,

0.3 g fat, 0 mg chol, 18 mg calcium
 HINTS: Substitute durum flour with 1-1/2 cups whole
wheat flour and 1 cup unbleached all-purpose flour.

Spread with margarine or butter after cooking to

maintain moistness.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you

by Karen Mintzias

<http://www.taronga.com/cgi-bin/clickthrough.tcl?http://www.dollardiet.com/cgi-
F re e We ig h tL o s s R e c ip e

local/a/t.cgi?free6>
<http://www.taronga.com/cgi-bin/clickthrough.tcl?http://www.dollardiet.com/cgi-
local/a/t.cgi?free6>Recipe Archives <../default.html> ->Indian <default.html>->Chapati
<-Chana Masala 04 <chana-masala04.html>-Chapati-Chapati 02 <chapati02.html>->
Whole Wheat Flatbread (Chapati)

2 1/4 cups durum flour

1/2 teaspoon sea salt
1 tablespoon canola oil
2/3 cup very warm water

Combine flours and salt in a large mixing bowl. Mix in oil and
water to form a stiff dough, adding more water if necessary. Remove
dough from bowl and knead on a lightly floured surface until smooth,
about 5 minutes.

Return dough to bowl, cover with a towel and set aside in a warm
place for one hour.

Turn dough out onto a lightly floured surface and divide into 14
equal portions. Roll each piece into a ball and cover with a damp
towel. Heat an ungreased griddle or large frying pan over medium
heat. Working with one ball of dough at a time, flatten it, then
roll into a 6" circle, using only enough flour to keep dough from
sticking. When griddle is hot, pick up dough, shake off excess
flour and place it on a hot pan. Cook until brown spots appear,
about one minute. Flip dough over and cook on other side. (Chapati
may puff up while cooking.)

Cover and place in a warm oven while cooking remaining chapatis.

HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour
and 1 cup unbleached all-purpose flour.

Spread with margarine or butter after cooking to maintain moistness.

Printable version: <chapati.txt>.

http://llizard.crosswinds.net/recipes/flatbread.html

Chapatis (rotis)
(tortillas -ish)
After struggling for months trying to make these, I now understand why all the recipes I
looked at seemed to be so vague. Here is how we have finally managed to make pretty
good rotis, using an electric stove and North American flour. I apologize in advance for
any vagueness and urge you to keep trying even if your rotis don't turn out perfectly the
first (second, third, fourth...) time(s). As Shehzad Husain says in Entertaining Indian
Style:
"Do not get disheartened [...] you will improve with practice."

makes 8 rotis
Equipment
stove
open wire rack (single burner open wire rack on feet that set the rack about an inch off
the burner)
rolling pin
heavy steel shallow frypan (tava)
tongs
warm plate and serviette
lid

ta v a

fo o te d w ire ra c k

We went to our local India town to get the tava and wire rack. They are not very
expensive items. You can probably use a flat heavy griddle in place of the tava.

Ingredients
¾ c. unbleached all purpose flour
¾ c. whole wheat flour (for corn rotis, use finely ground cornmeal)
1 tsp. salt
up to 1 c. warm water
Preparation
 In a bowl, mix flours and salt. Add warm water gradually, stirring with a fork
until you have a soft dough. The amount of water will vary drastically depending
on air temperature and humidity. You just have to play with it. I think (but am not
certain) that the softer the dough, the softer the finished rotis will be.

Using as little extra flour as possible, knead on a board for 8 minutes until the
dough is soft and silky.

Place dough back in the bowl. Cover with a damp cloth or plastic and let sit on
the counter for 30 minutes to one hour.

Put the tava on medium heat. Do not oil it. Put the wirerack on another burner at
the highest heat possible.

Cut the dough into 8 equal pieces. Lightly flour each one and put 7 pieces back in
the bowl. Cover the bowl. Form the piece of dough into a ball and flatten it. Roll
it out into a round til it is quite thin but not too thin (this is again is one of those
infuriating things where you will just have to practice to find out what thinness
works best for you) - about 1 mm?? As you roll out the dough, make sure it is not
sticking to the board and that there are no holes. Keep the rolling pin lightly
dusted with as little flour as possible and the board the same way.

Place the round of dough on the hot tava (griddle). As soon as you see little
bubbles form, turn it over using tongs. As soon as there are little bubbles on the
reverse side, lift the bread off the tava with the tongs and place it on the wire
rack. It should puff up. Turn it over once or twice to ensure that it puffs up
completely. Don't be worried to see a few dark brown spots on it. (If you are
lucky enough to have a gas stove, you can hold the bread directly over the flame.)

Put the finished bread on a serviette covered warm plate. Cover with a lid. Keep
the plate in a warm oven. Roll out the next piece of dough and repeat til you have
8 rotis. Turn the finished rotis over as you put a new roti on the stack.

We love to have this bread with green chili omelettes <grchiliomelet.html> or palak
paneer (spinach and cheese) <Indianvegetables.html>. You can also use it in place of
tortillas in Mexican Pie <mexicanpie.html>.

For Corn Rotis

In place of the whole wheat flour, use finely ground corn meal.

Hop up to roti ingredients list

This is not exactly like a recipe for tortillas but it is a reasonable facsimile for corn
tortillas. Corn tortillas use only corn flour (masa harina) and have no wheat flour at all.
They are quite different from flour tortillas. While this version of corn tortilla is NOT
really correct, it amounts to the same thing in our unsophisticated minds.

Chapati

1 pkg. (1/2 oz.) active dry yeast

3/4 c. warm water (105-110 degrees)
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tsp. salt
2 tbsp. butter, melted

In small bowl dissolve yeast in warm water. Let stand 5 minutes. Place flours and salt in
bowl of food processor. Turn on machine and slowly add yeast-water mixture. Keep
machine running until dough just forms a ball. Place ball in greased bowl. Cover with
towel and let rise 1 hour in warm place. Punch down dough and turn out on lightly
floured surface. Roll dough into a log about 1 1/2 inch thick. Cut log vertically into 12
equal pieces. Roll each piece into a 6 inch circle. In large cast-iron or heavy skillet over
high heat cook chapati one at a time, 1-2 minutes until they begin to form bubbles. With
tongs turn and cook other side about 1-2 minutes, until golden brown. Brush with melted
butter. Note: Store tightly wrapped in the refrigerator for 1 week. To reheat, cook in
microwave on high 1 minute on microwave-safe dish lightly covered with plastic wrap.
Makes 12 chapatis.

http://www.congocookbook.com/c0117.html

Chapati
from all over Africa <c0070.html>

Chapatis or Chappatis (singular Chapati or Chappati) are round, flat, unleavened bread
common in West Asia, particularly India. They are also popular in Eastern Africa,
especially among the Swahili people and in Swahili-speaking countries. The Malay and
Indian populations of South Africa also eat chapatis. Serve chapatis with any African
curries.
What you need
· two cups all-purpose flour (or whole-wheat flour, or a mixture of the two),
sifted
· one teaspoon salt
 · warm water
· cooking oil
What you do
· Mix flour and salt in a bowl. Slowly mix in enough water to make a thick
dough. Mix in one spoonful oil. Knead dough on a cool surface for a few
minutes, adding a few spoonfuls of dry flour. Return dough to the bowl, cover
with a clean cloth, and let it rest for thirty minutes.

· Lightly grease (with cooking oil) and pre-heat a skillet or griddle.

· Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry
them in the skillet or griddle, turning once, until each side is golden brown and
spotted.

· Cover the finished chapatis and place them in a warm oven until they are all
done.

· Serve with butter, and any curry, soup, or stew.