A Simple Chapati Recipe

Submitted by admin on Tue, 27/10/2009 - 12:27
A delicious meal of chapati and tomato cream sauce. Rolling chapatis Ready chapatis are soft and have such golden brown patches
Printer-friendly versionPrinter-friendly version

Description

Here is a simple chapati recipe.

Summary

Yield
Servings
Prep time1 hour
RecipesMiscellaneous

Ingredients

1Kilogramwheat flour
1⁄2Litreoil
1⁄2Litrewater (could be lukewarm)
2Teaspoonsalt (slightly heaped)

Instructions

  • Pour the flour in a big enough bowl.
    Add about 8 table spoons of oil and salt and mix them thoroughly.
    Add the water and knead until it forms a firm dough which should not stick on the bowl wall. (With a food processor, this process can be greatly speeded up. Please check in the instruction manual, regarding whether the machine can mix stiff dough of 1 kilo flour (just over 2lb) + other ingredients (basically 1/2 liter of water). If not, try halving ALL ingredients).
  • Prepare a clean, dry, lightly powdered rolling board.
    Cut the dough into 8 - 10 equal pieces.
    Roll each to the diameter of about the size of a dinner plate. If properly mixed, even without a powdered rolling board, the dough should not be too soft or sticky. If it is, add some little flour until it is not. The consistency may vary, depending on the type of wheat flour used.
  • Heat the pan until it is relatively hot. Carefully insert a chapati and wait until the lower side just starts to dry up. Turn it over and spread about a teaspoon of oil all over the surface as the lower side dries up lightly. After a few moments, turn the chapati over and repeat the same process. If the hotplate is not too hot, the lower side should turn golden brown after 11/2 to 2 minutes. Do the same for the other side.

    If they brown too fast or show signs of burning without getting ready, reduce the heat. The ready chapati should feel soft and have lightly browned patches (see picture).
    If one is fast enough, one can roll a chapati, while also minding the one in the pan. At such a pace, the total preparation time, should be about one hour.

  • You can also watch a video showing how to make chapati at http://www.orbituganda.com/how-make-chapati-east-african-way in the video section.

Notes

Chapati is best eaten warm and with most good meat or poultry sauces, as well as with vegetables. It can also be enjoyed with a cup of tea or coffee. Cold chapati can be warmed up on a not too hot pan. It then tastes fresh and soft...

Chapati, which is widely eaten in many different parts of East Africa and India is prepared in different ways. In India for example, very little or no oil is used. Feel free to share your method if it is considerably different.


  • Login or register to post comments
  • Share this
  • flag this
  • Open the image gallery

  • Export to:
  • HTML
  • MasterCook4
  • PDF-3x5
  • Plain Text
  • recipeML

In North India the chapati is

Submitted by Kanwal Agrawal on Fri, 09/07/2010 - 10:21.

In North India the chapati is the main diet for most people. The chapati is also called the Indian bread. For diabetic is a rich source of energy without extra calories or carbohydrates. Also if you would like to then you can make use of a natural sweetener like agave as a sugar supplement.

Kanwal
Use natural sweetener Agave

Thanks for this simple

Submitted by muktere on Thu, 08/07/2010 - 15:27.

Thanks for this simple recipe. Everyone likes to eat chapatti. And this food is good for sugar patients.

Chapati is all-time favorite

Submitted by preethi on Tue, 04/05/2010 - 11:04.

Chapati is all-time favorite and healthy dish in our locality. It is more tasty with paneer curry. Enjoy!

Thank you! I've never seen

Submitted by Elza on Wed, 03/03/2010 - 19:20.

Thank you! I've never seen such an easy recipe of chapati. It's one of the favourite meals in our family.
Elza
-----------------

Welcome to O.U.

Submitted by admin on Wed, 03/03/2010 - 19:33.

Hi Elza,
Welcome to O.U. & thanks for appreciating.
There is also a video to that recipe.
Feel free to share any recipes you may have ...
Smile
Regards

2 friends have tried your

Submitted by techrina on Fri, 27/02/2009 - 20:02.

2 friends have tried your recipe and say it has simplified making chapati for them (especially for one who got married recently). Smile

Add some eggs and Milk

Submitted by Jackie1026 on Sun, 15/02/2009 - 00:08.

I usually add some eggs and a little milk to my chapati recipe, gives it a unique taste, try it some day you might like it too! In addition, substituting margarine instead of oil changes the taste too.

That is good to know. I have

Submitted by admin on Sun, 15/02/2009 - 03:24.

That is good to know. I have heard of people adding eggs, but I have not tried it out, yet. With your push, things might be different very soon Wink
So for about 0.5kg or 1kg of flour, are we talking about 1, 2 eggs and about 50:50 water/milk?

I am not aware of chapati

Submitted by techrina on Sat, 07/02/2009 - 18:25.

I am not aware of chapati being eaten in Cameroon. I had the chance to eat it a few times when visiting some friends from Uganda and I must say it tastes great.
Since it happens to be relatively simple to make and with easily available ingredients, I am gonna give it a try.

Looks very apetizing, but

Submitted by j.opio on Mon, 19/01/2009 - 15:36.

Looks very apetizing, but one question - does one really use 1/2 liter of oil? It sounds a lot!

No

Submitted by admin on Thu, 22/01/2009 - 21:07.

Hi

No, not that much oil is used. It's just to ensure one has enough around.

There are other ways of making chapati, that require much less oil.
The Indian chapati, which is made differently I think uses much less or no oil, but probably not simple white flour.

I think soon or later, we will get someone posting an Indian Chapati recipe or any other variation.