How do I make easy chapati?
How do I make easy chapati?
the ingredients
- The dough requires an amount of two or more cups of flour, and you can use any type you choose, whether wheat or other.
- Add a quarter cup of your favorite fat, such as butter, olive oil, or vegetable oil, and don't forget a teaspoon of salt to enhance the flavor.
- Use an appropriate amount of warm water to knead.
- Improve the taste of the dough by adding a spoonful of cumin, or some chopped green onions for a more intense flavour, or a sprinkle of dried and ground hot chili, as desired.
How to prepare
- To ensure the success of your dough, start by putting the flour in a deep bowl and then mix the salt in it.
- If you like, you can add cumin or green onions with salt.
- After that, pour the oil over the flour, continuing to stir until the oil is completely mixed with the flour and penetrates its ingredients.
- Gradually add water while kneading with your hands until you have a soft, elastic dough.
- Make sure the dough retains its moisture and elastic texture without becoming tough or lumpy.
- Shape the dough into a ball, and leave it to rest for approximately fifteen minutes before starting to shape it.
- Then divide the dough into medium-sized balls and wait until it is ready to cook.
- For baking, if you do not have a baking sheet, you can use a large non-stick pan.
- Heat the baking sheet or pan well before you start baking the dough.
- Roll out the dough pieces on a smooth surface using a rolling pin or a rolling pin until the pieces are round, thin, and similar in size.
- Place each loaf on the baking sheet or in a hot frying pan and let it brown for a few minutes, then flip it over to brown on the other side.
- Using tongs, transfer the loaf directly to the flame to puff for a few seconds.
- Continue baking the loaves with the rest of the dough until the batch is complete.
- Allow the bread to cool before storing it.
- To give bread a delicious flavor, you can spread it with a mixture of butter, crushed garlic, and finely chopped coriander.
