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chapattis -fat free bread

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Someone requested a recipe for fat free bread.This is from another list.

 

 

Soft whole-wheat skillet breads (chapatti)

Source: The Boston Globe On-Line Archive

 

Making chapatti can be very relaxing. In quite a short time you can

produce 8 or 10 breads, each one turning out a little bit different

from the others, but all of them attractive, nutritious and good.

Chapatti are traditionally baked on a cast-iron plate called a tava.

If you have a tava, use it; otherwise use a cast-iron griddle or

skillet. Chapatti are great with almost any curry, lentil dish,

yogurt dish or chutney.

 

 

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Soft whole-wheat skillet breads (chapatti)

 

 

2 cups atta flour (or 2 cups whole wheat flour, sifted) or more as

needed (see note)

1 teaspoon salt

1 cup warm water, or more as needed

 

 

Note: Atta flour, available at South Asian grocery stores and some

health- food stores, is a very finely ground wheat flour, cream or

pale yellow in color. To approximate atta flour, use whole wheat

flour and sift out the coarsest particles of bran. Atta is ideal for

chapatti and unyeasted flatbreads in general.

 

You will need a medium-sized bowl, a rolling pin, and a tava or a 9-

to 10- inch cast-iron griddle or heavy skillet.

 

In a medium-size bowl, mix together the flour and salt. Make a well

in the center and add the warm water. Mix with your hand or with a

spoon until you can gather it together into a dough (depending on

your flour, you may need a little extra water or a little extra flour

to make a kneadable dough). Turn out onto a lightly floured bread

board and knead for 8 to 10 minutes. Cover with plastic wrap and let

stand for 30 minutes or up to 2 hours.

 

Divide the dough into 8 pieces and flatten each with lightly floured

fingers. Then roll each piece out with a rolling pin to an 8-inch

round. Roll out each bread without flipping it over; lightly flour

the bread board as necessary to keep the bread from sticking. Cover

the finished breads with plastic wrap as you roll out the rest (do

not stack the rolled-out breads; if you don't have enough counter

space, roll out just a few at a time and begin cooking, then roll out

the rest as the breads cook).

 

Heat a tava or a cast-iron griddle or skillet over medium-high heat.

When the griddle is hot, place a chapatti on it, top side down. Cook

for only 10 seconds, and then gently flip over. Cook on the second

side until small bubbles begin to form, approximately 1 minute. Turn

the chapatti back to the first side and cook about 1 minute longer;

at this stage, a perfectly made chapatti should start to balloon.

This process can be helped along by gently pressing on the bread (we

find the easiest method is to use a small cotton cloth or a paper

towel, wadded up, to protect your fingertips from the hot bread):

Gently press down on a large bubble in the bread, forcing the bubble

to expand. If the bread starts to burn on the bottom before it has

ballooned, move the chapatti (with the cloth or paper towel) on the

griddle, dislodging it from the point at which it is beginning to

burn.

 

Remove the finished chapatti from the griddle and wrap in a clean

towel to keep warm and soft. Cook the remaining breads, stacking the

breads on top of one another.

 

Makes 8 thin round breads, 7 to 8 inches across.

posted to clipping cooking by <sidhecooks

Source: The Boston Globe On-Line Archive

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