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From our Popular Recipe results for Chapati
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Chapati Recipe
Chapati Phulka Indian Recipe
Cauliflower Manchurian Indian Recipe
Indian Bread
Chapatis Indian Recipe
Chapati Phulka Indian
Chapati Phulka Indian
Ingredients
- 1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat)
- 1/2 cup Water
Method
- Put flour in a large bowl with half the water.
- Blend the two together until it holds.
- Beat and knead well until it forms a compact ball.
- Knead dough until it is smooth and elastic.
- Set aside for 30 minutes.
- Knead and divide dough into 4 to 6 parts.
- Roll each ball into a tortilla like flat, about 1/8 thick.
- Heat an ungreased skillet.
- Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form).
- Turn and cook the second side for 2/3 minutes until small bubbles form.
- Turn again and cook the first side pressed lightly with a towel.
- It should puff.
- Serve warm (maybe slightly buttered).
- Note: Since the rolled out chapati’s will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.
Full List of Chapati Recipes
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Parathas Indian Recipe:Make the dough as for chapatis and leave to rest for 15-30 minutes Put the tava or cast-iron frying pan onto a medium heat. Meanwhile divide the dough into 6-8 equal Continue Reading →
Roti Chapati and Phulka Indian Recipe:Combine the flours and salt in a large bowl Add 1 teaspoon oil, and the water Grease your hands, and knead to make fairly smooth and not too sticky dough Add more water Continue Reading →
Chapati Recipe:In a large bowl, combine both flours, salt, oil and water to form a soft dough Knead the dough until smooth, 3 to 5 minutes, then cover tightly with plastic wrap Let the Continue Reading →
Cauliflower Manchurian Indian Recipe:In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric Continue Reading →