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pan-frying Indian
Chapatis

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Comments: 1
 

Recipe

These thin, flat, unleavened breads can be easily prepared at home in a cast-iron frying pan.

Yield: Makes 8 breads
Prep time: 30 Mins, Plus Resting
Cooking time: 10 Mins

Ingredients

  • 1¾ cups whole wheat flour, plus more for dusting
  • 1 tsp salt
  • Scant ¾ cup water, as needed
  • Ghee (clarified butter) or melted butter, to serve

Special Equipment:

  • Heavy frying pan, preferably cast-iron

Directions

1. Sift the flour and salt into a bowl and discard any bran left in the sieve. Make a well in the center. Add 3 tbsp cold water and mix. Stir in enough of the remaining water to make a soft dough.

2. Knead the dough in the bowl until firm, elastic, and less sticky.

3. Cover the bowl with a clean kitchen towel, and let stand about 30 minutes until the dough is a little more firm and less sticky.

4. Dust your hands with flour. Divide the dough into 8 balls. On an unfloured work surface, roll each ball into a round about 7in (18cm) in diameter.

5. Heat an ungreased frying pan over medium-high heat until hot. One at a time, cook the chapatis for about 30 seconds on each side, until golden and speckled with brown patches. Transfer to a plate, brush with ghee, and cover with another towel to keep warm while cooking the remaining breads. Serve warm.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information does not include Ghee, for serving.

 

Nutritional Information

Nutrients per serving (% daily value)

89kcal (4%)
9mg (1%)
0mg (0%)
0mcg RAE (0%)
106mg
36mg
4g
0g
3g
19g
0mg (0%)
292mg (12%)
0g (0%)
0g (1%)
1mg (6%)
 

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  • YLA

    04.19.11 Flag comment

    This recipe seems incomplete since it misses an integral step in making chapatis. One the chapati starts to get light brown freckles on either side it needs to be transferred to direct flame for a few seconds so that it may puff up - the steam trapped inside the chapati is what makes it light and soft like a delicate version of pita bread.

 

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