CHAPATI (EAST AFRICAN BREAD)
Adopted from Indian cuisine, chapatis have been a part of East African cuisine for centuries. The East African recipe is slightly different from its Indian counterpart. This bread accompanies African soups and stews well. Preparation is minimal, making this a great choice for cooks that are in a pinch.
Provided by Jamie
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
- Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat a skillet or griddle over medium heat.
- Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.
Nutrition Facts : Calories 181.6 calories, Carbohydrate 32.5 g, Fat 3.4 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 389.3 mg, Sugar 0.1 g
CHAPATIS
We can't resist a warm chapati with our favourite curry. This traditional Indian side dish is easier than you think and only takes a handful of ingredients
Provided by Member recipe by hbridge
Categories Side dish
Time 25m
Yield Makes 10
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
- Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
- Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
- When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.
Nutrition Facts : Calories 121 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
INDIAN CHAPATI BREAD
A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!
Provided by INSHA87
Categories Bread Quick Bread Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
- Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Nutrition Facts : Calories 110 calories, Carbohydrate 18.2 g, Fat 3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 234 mg, Sugar 0.1 g
EASY CHAPATIS (FLATBREAD)
Found at yahoo! health online. LOVE these flatbreads--perfect for brown bag lunches or dips at parties.
Provided by spatchcock
Categories Breads
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
- Turn dough onto a floured work surface and knead for 5 minutes.
- Transfer to a bowl and cover tightly with plastic wrap.
- Let dough rest for 30 to 90 minutes.
- Preheat oven to 200 degrees F (95 degrees C).
- Divide dough into 8 equal pieces.
- Roll each piece into a 7-inch (18-cm) circle.
- Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat.
- Cook a chapati for 1 minute.
- Turn over and cook 5 minutes on second side or until chapati bubbles up.
- Flip back to first side and cook for 5 minutes.
- Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
- Keep cooked chapatis warm in the oven while you cook the remaining dough.
- If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C).
- Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.
CHAPATI BREADS
My daughter and I prepare this Indian flatbread frequently. It is so fun to make and goes well with any spiced dish. We use the extras to make sandwich wraps. -Joyce McCarthy, Sussex, Wisconsin
Provided by Taste of Home
Time 25m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flours, salt and, if desired, garlic powder. Stir in water and oil. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Cover and let rest for 30 minutes. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle. In a large cast-iron or other heavy skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.
Nutrition Facts : Calories 113 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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- Make the dough. In a large bowl, whisk together the flour and salt. Pour in the water and stir until dough forms.
- Infuse with oil. Poke holes in the dough and pour a little oil in the holes. Cover the dough with a towel and let it rest in a warm spot for 30 minutes to 2 hours.
- Knead and divide: After the dough has sat for an hour or so, knead it for a minute or two in the bowl to incorporate the oil into the dough. Then divide the dough into 8 equal sections.
- Roll out the dough. Take a section of dough and roll it out on a lightly floured surface. You will probably have to flip it over a few times. Make sure it doesn’t get stuck to your rolling surface.
- Coat with Oil and Roll. After you’ve rolled the dough into a thin, large circle, cut a slit in the dough from the center to the edge.
- Repeat for all sections. Repeat steps 4 and 5 for the remaining sections of dough until you have 8 little “flowers”.
- Rest 30 minutes. Place the “flowers” on parchment paper and try not to let them touch or they may stick together. Cover the dough with a towel and let them rest for another 30 minutes.
- Prepare to cook the Chapati. Start by preparing your cooking station. Preheat a large skillet to medium heat. Have a small bowl of oil and a pastry brush nearby as well as cooking spray and a plate with aluminum foil and a towel.
- Cook the Chapati. Spray your heated skillet with cooking spray. Place the rolled out dough onto the skillet and turn it a little with your hand so that it doesn’t stick.
- Remove, stack and cover. After you have cooked both sides, carefully take the chapati off the pan (I use a fork) and place it on your prepared plate with aluminum foil.
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