Chapati: How to make flat bread and 6 options to enjoy it

Welcome to Paulina Kitchen! Today we are going to discover the chapati , that and unleavened bread

But do not worry because there is no need for a tandoor oven, or difficult ingredients; With flour, water and a little magic , they can prepare this delicious chapati bread at home .

Prepare to learn everything about the chapati's recipe , from its history to how to get inflate and be soft. In addition, we are going to leave some ideas to accompany this bread and enjoy its flavor and texture.

About El Chapati

El Chapati , also known as Roti , is a Indian flat bread of preparing. It is made with whole wheat flour , water and a pinch of salt.

The key to this flat bread is that it does not carry yeast, which makes it a quick home bread to make and easy to digest . Its soft texture and neutral flavor make it ideal to accompany a variety of dishes, from currys to salads.

In India, it is more than a simple bread; It is a culinary tool. It is used to collect food, as if it were a edible utensil. This practice is not only functional, but also gives a sensory dimension to the experience of eating.

A little history of the Pan Chapati

This bread has deep roots in the history of India. It is believed that its origin dates back to thousands of years ago, being one of the first flat loaves elaborated by humanity.

Its simplicity and availability of basic ingredients, such as flour and water made it an essential food in the daily diet of many cultures of the Indian subcontinent.

Over time, this famous Indian bread has transcended borders, finding its place in kitchens around the world. Its popularity is due not only to its flavor and texture , but also its ability to adapt to different accompaniments and cooking styles.

Main attributes of the chapati recipe

• Simplicity of ingredients : You only need whole wheat flour (it can also be a mixture of white and integral flour), water and salt . Optionally, you can add some oil or ghee to give it more softness.
• Delgated bread and unleavened circular : by not carrying yeast, the chapati preparation time is very short.
• Fast cooking : It is cooked in a hot pan in a few minutes on each side.
• Soft and flexible texture : ideal for wrapping food or wetting in sauces and curries.
• Versatility : You can accompany a wide range of dishes , from meat to vegetables.
• Healthy : Being made with whole wheat flour, it is a good source of fiber and nutrients.
• Economic : With basic and accessible ingredients, Chato bread is an economic option to complement meals.

How to make Chapatis: 3 tips

1: Achieve inflated chapatis.

The secret to be infected as globitos is in the cooking technique. Once the dough stretched in the hot pan is placed, you have to cook it until bubbles appear .

Then, it turns and presses gently with a spatula or a clean cloth. You can also add a pinch of bicarbonate in the preparation of the dough.

2: Obtain soft and flexible chapatis

It is important to knead well until the dough is smooth and elastic , and let it rest at least 30 minutes before stretching it.

Then, it is key not to cook more , with a few minutes per side it is enough. Finally they are wrapped in a clean cloth to keep the moisture.

3: How to freeze the Pan Chapati

Once cooked and cooled, place them between waxed paper sheets and store them in a hermetic bag in the freezer .

To defrost you can heat a few seconds in a hot pan or with the oven off, previously heated, to take temperature. You can also freeze the dough once made, stretched or not.

6 options to enjoy Pan Chapati

1. With hummus and grilled vegetables : a fresh and healthy option.
2. As a pizza base: a light option with and muzzarella sauce
3. Rolled with Curry chicken : a wrap full of flavor.
4. With melted cheese: an Indian version of Mexican cheese .
5. Accompanying soups and stews: Ideal to wet in cream soups , for example, or to enjoy even a lentil stew.
6. With homemade jam or honey: Pan Chapati can also be used with sweet ingredients and even take advantage of breakfast, thanks to its neutral flavor .

7 tips and secrets to prepare the best chapati recipe

1. I chose good flour : The ideal is a fine integral flour, such as the Indian Atta In Argentina you can use comprehensive superfine flour or mix 70% fine integral with 30% flour 000 for more elasticity.
2. Astand with desire : knead 8-10 minutes to activate gluten. If you are sticky, add some flour, but without passing, or it will be hard.
3. Let the dough stand : the dough rests at least 30 minutes, covered. This moisturizes better and makes it easier to stretch.
4. Stretch even : the thickness must be uniform (2-3 mm) so that it is cooking evenly. It doesn't matter if it is not perfectly round.
5. Very hot pan : try a drop of water: if it sparkles, it is ready. Use iron or nonstrot pan, without oil, and cook 30 seconds per side by pressing slightly to inflate.
6. No oil in cooking : the chapati is cooked dry. It can be brush with ghee or oil later, not during.
7. Guard them well : stacked wrapped in a cloth or inside a lid bowl so that they do not dry or harden.

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Chapati recipe

Yields: 6 to 8 units

Preparation time: 30 minutes

Ingredients

• 2 cups of flour (all whole wheat flour or a mixture of 1 ½ cup of whole wheat flour and ½ cup of white flour can be used)
• 1 teaspoon of salt
• 3/4 cup of warm water (approx.)
• Extra flour to stretch
• (Optional) ghee or clarified butter for brush

How to make step by step

1. In a bowl, mix the flour with the salt. Gradually add the warm water, mixing with the hand to form a soft and homogeneous mass. Adjust the amount of water if the flour is very absorbent.
2. Knead about 8-10 minutes until the dough is soft and elastic. Cover and let rest for at least 30 minutes.
3. Divide the dough into balls, 6 to 8 equal portions. Stretch each with kneading stick on floured surface, until you get fine discs of about 2-3 mm thick.
4. Heat a pan over high heat (without oil). Cook each Chapati 30-40 seconds on one side, until bubbles are formed. Turn, cook 1 minute of the other. Gently turn and press with a reviewer or spatula to inflate.
5. Remove and keep the chapatis covered with a clean cloth to keep soft. If desired, brush with ghee before serving.