More on Chapatis

Radha Priya Devi from USA asks:

“Is there some secret to making nice, soft chapatis, which can be easily torn with one hand on a regular basis?”

My Reply:

Well to start with, I am not an expert chapati-maker because I don’t cook them often. Poories – yes; chapatis, well they are much harder to regulate.

first class chapati:

All these factors should be taken into consideration:

* Using the right flour and the same flour each time: The flour must be first-class atta, imported from India or a pukka local brand.

* You must use the right amount of water in the dough, and the water temperature must be correct.

* You must utilise correct kneading procedures and knead for the correct duration.

* Resting time and place for the dough must be considered.

* You must execute the correct technique in rolling. This includes optimum thickness of the discs, using the same pin each time, knowing how much flour to dredge them in and then pat off before griddle-baking.

* Regulating the baking on the griddle: correct heat under the pan, same pan each time, time baked on each side, and the proper utensil to turn the chapati and then hold the chapati over the flame, duration on the flame.

* Finally, puffing all the air out of the chapati and correct stacking and serving.

There’s a lot to consider here, and in the real world, perfect conditions do not always take place. So the chapati police won’t be knocking on your door if your chapatis are less than perfect.

chapati police:

Oh, by the way:

I’ve had a lot of nice feedback about that amazing puffed chapati. Just letting you know that I didn’t take the photo.

It belongs to Manisha. Visit her blog.

Some more great breads, with recipes and step-by-step photos.
Posted by Kurma on 21/2/08; 11:53:17 AM

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