Chapati Recipe – [ESSEN UND TRINKEN]


ingredients


for


preparation

  1. Put the flour in a bowl with salt and oil. Slowly mix 100 ml of warm water into the flour with a fork. Then continue kneading with your hands until you get a smooth, elastic dough. Shape it into a ball and apply a little oil to prevent the dough from drying out. Leave to rest for 20 minutes.

  2. Divide the dough into 8 equal parts and make balls. On a floured work surface, roll the dough balls into thin, round flat cakes (15-20 cm in diameter) using a rolling pin.

  3. Heat a covered pan on high. Bake the flat cakes one at a time in an ungreased pan for about 15 seconds. After lightly browning one side, flip the bread and cook the other side. If the bread puffs up while baking, this is a good sign. Just flatten them with a spatula so they brown evenly.

What are the differences between chapati, roti and naan?

Although roti is another name for chapati, naan is actually different from flat breads. While chapati or roti is made from a simple unleavened dough made of whole wheat flour and water, yogurt and yeast are also added to the naan dough.

What kind of flour is used for chapati?

Traditionally, atta, a whole grain flour made from durum wheat, is used for chapati. Due to its high gluten content, the flour has good baking properties and produces a very elastic dough that can easily be transformed into a typical flatbread.

Can you freeze bread?

Unleavened bread dries out relatively quickly and should be eaten quickly. As the flat shape of chapati reinforces this fact, it is best to enjoy them immediately after cooking while they are still warm. You can also let them cool, freeze and then thaw. If you bake the buns for a short time in the oven, they will be nice and crispy again.

What goes with Indian bread?

Chapati is a traditional side dish, especially in northern India and Pakistan. It is served with almost every meal there, but a must with spicy curries and dal.

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