Chapati and Paratha (Indian flatbreads)
Chapati is basically the Indian tortilla. In Maharashtra, it's more popular to eat your food with chapati than with rice. It's very easy and quick to make. Paratha uses the same ingredients to start but can be stuffed with onion, cabbage, etc...It's a little thicker than chapati and has several layers. Today, I got a lesson from Aruna in both. Measurements are approximations as Aruna, a true Indian cook, never uses measuring cups or spoons.
Chapati: Chapati is a flatbread made with wheat flour, sunflower oil (or olive oil), and salt. This recipe should make about 6-7 chapatis. You can make this in a skillet, but ideally, use a chapati pan.
Ingredients:
-About 1.5 cups wheat flour (2 handfuls)
-pinch of salt
-Sunflower oil
-Water
-Butter or ghee
Instructions:
1. Mix flour and salt in a bowl. In the center, dig a small area and place a little sunflower or olive oil (~1-2 tsp). Little by little, add water until to the flour and knead until dough is moist and all flour is incorporated. Should not be runny.
2. Roll dough in a little oil. Tear off about 1/6 or so of the dough (should fit into the palm of your hand), and roll to make a small ball.
3. Lightly coat dough with flour and roll out with circular motions until you have about a 4-5" circle.
4. Pat with a little extra oil and fold in half, pinch the middle together and fold in half again the opposite direction. Use hands to form the dough into a circle again.
5. Lightly coat dough with flour and roll out again with circular motions until you have a 6-7" chapati. Throw onto a lightly oiled pan and flip about every 10 seconds until both sides are cooked.
Paratha:
Same ingredients but Paratha is made by shaping the dough into a square.
Instructions:
1. Mix flour and salt in a bowl. In the center, dig a small area and place a little sunflower or olive oil (~1-2 tsp). Little by little, add water until to the flour and knead until dough is moist and all flour is incorporated. Should not be runny.
2. Roll dough in a little oil. Tear off about 1/6 or so of the dough (should fit into the palm of your hand), and roll to make a small ball.
3. Lightly coat dough with flour and roll out with circular motions until you have about a 4-5" square. Spread a little butter, ghee, or oil over the square.
4. Fold dough in half, pat with butter/ghee/oil, fold dough in half again.
5. Sprinkle with flour and roll the double folded dough into a square shape about 5-6".
6. Fry the Paratha on the chapati pan (you can place a little butter on the pan too) and flip about every 10 seconds until both sides are cooked.
http://www.vahrehvah.com/chapati:3003
http://www.manjulaskitchen.com/2007/03/21/roti-chapati-flat-indian-bread/
Chapati: Chapati is a flatbread made with wheat flour, sunflower oil (or olive oil), and salt. This recipe should make about 6-7 chapatis. You can make this in a skillet, but ideally, use a chapati pan.
Ingredients:
-About 1.5 cups wheat flour (2 handfuls)
-pinch of salt
-Sunflower oil
-Water
-Butter or ghee
Instructions:
1. Mix flour and salt in a bowl. In the center, dig a small area and place a little sunflower or olive oil (~1-2 tsp). Little by little, add water until to the flour and knead until dough is moist and all flour is incorporated. Should not be runny.
2. Roll dough in a little oil. Tear off about 1/6 or so of the dough (should fit into the palm of your hand), and roll to make a small ball.
3. Lightly coat dough with flour and roll out with circular motions until you have about a 4-5" circle.
4. Pat with a little extra oil and fold in half, pinch the middle together and fold in half again the opposite direction. Use hands to form the dough into a circle again.
5. Lightly coat dough with flour and roll out again with circular motions until you have a 6-7" chapati. Throw onto a lightly oiled pan and flip about every 10 seconds until both sides are cooked.
Paratha:
Same ingredients but Paratha is made by shaping the dough into a square.
Instructions:
1. Mix flour and salt in a bowl. In the center, dig a small area and place a little sunflower or olive oil (~1-2 tsp). Little by little, add water until to the flour and knead until dough is moist and all flour is incorporated. Should not be runny.
2. Roll dough in a little oil. Tear off about 1/6 or so of the dough (should fit into the palm of your hand), and roll to make a small ball.
3. Lightly coat dough with flour and roll out with circular motions until you have about a 4-5" square. Spread a little butter, ghee, or oil over the square.
4. Fold dough in half, pat with butter/ghee/oil, fold dough in half again.
5. Sprinkle with flour and roll the double folded dough into a square shape about 5-6".
6. Fry the Paratha on the chapati pan (you can place a little butter on the pan too) and flip about every 10 seconds until both sides are cooked.
http://www.vahrehvah.com/chapati:3003
http://www.manjulaskitchen.com/2007/03/21/roti-chapati-flat-indian-bread/