Chapatti Indian

Ingredients for Chapatti Indian

Instructions for Chapatti Indian

To prepare the Chapatti Indian recipe, please follow these instructions:

Flour and salt is poured into a large mixing bowl. Make a recess in the middle and add water and oil. The dough is stirred together, first with a ladle, then the hands. The dough should be quite fast.

The dough on a melpudret Board and knead for 15 minutes. The extra flour must not yet be added. The dough is formed into a ball and place in a bowl. The dough is covered with film and rests for at least 2 hours. It may want to. rest overnight.

The dough is divided into 20 equal pieces. The pieces are shaped to round buns. Use extra flour for rolling out the dough balls into circles about the size of a pancake. The flat breads are stacked as they are deployed. Put a piece of film or greaseproof paper between each melpudret bread.

A large thick-bottomed pan heated up every chapatti bake for 1 min on each side. Flared adjusts loaves are golden, but not burned. In order to make the loaves as light as possible, it may be an advantage to press the edges with a folded Tea towel during frying.

The finished chapatti are kept warm and soft wrapped in a clean Tea towel. Served warm to Indian curry dishes or grøntsagsstuvning.

Tips:
Half of grahamsmelet can be replaced by alm. wheat flour. It makes loaves slightly lighter, but also more neutral in taste.