Chapati is a national flour Indian dish, without which almost no meal is complete. In principle, chapati is a kind of analogue of the usual Russian bread.
Foods for making chapatis
To make chapatis at home, you will need the following ingredients: a glass of wheat flour, a glass of rye flour, 1/2 glass of hot water, salt. To lubricate the cakes, you need about 50 g of butter.
Instead of rye flour, you can use wholemeal wheat flour. In India, chapatis are cooked in a hot skillet and then over an open fire. However, if the dough is properly mixed, it is sufficient to use only the pan.
Chapati recipe
In a deep container, thoroughly mix wheat and rye flour with a pinch of salt. The water needs to be heated. The water should be hot enough, but should not be boiled.
Water is poured into flour in a thin stream. At the same time, begin to knead the dough with a spatula. The finished dough should have a soft consistency, but not stick to your hands. It is covered with a warm towel and left alone for half an hour. Externally, the dough for traditional Indian tortillas should resemble the dough for making dumplings or dumplings.
A piece is torn off from the dough and rolled in the palms, forming a ball with a diameter of 4-5 cm. Sprinkle flour on a cutting board and roll the ball into a fairly thin cake. Another method can be applied. The whole dough is rolled out on a cutting board and the same cakes are cut out of it using a saucer. Each cake is rolled out again.
Heat a frying pan over high heat and fry the prepared tortillas without using any fats. Before frying, it is advisable to shake off the remaining flour from the cake, which will burn in the pan. After frying a few cakes, you need to wash the pan from carbon deposits. In this case, all chapatis will have an even color.
As soon as bubbles appear on the surface of the chapatis, the cake is turned over to the other side. After this, the chapati should begin to swell, turning into a kind of ball. The finished cakes are removed from the pan and placed in a stack, pre-greased with butter, like Russian pancakes.
It doesn't take long to prepare the chapatis. It usually takes no more than 3 minutes to bake one cake. Finished chapatis are distinguished by the presence of light brown spots. The dough should be well baked. It is better to store chapatis in a closed container so that the cakes do not cool down for as long as possible. It is the warm chapatis that have the most pleasant taste.
During the meal, small pieces of chapatis are torn off the flat cake by hand and dipped in sauces, soups, cereals and mashed potatoes.
