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Chapati Flour
Created by: Howcan Team
Ingredients
- 4 cups of whole wheat flour
- 1 teaspoon of salt
- 2 cups of water
Instructions
- In a large mixing bowl, combine 4 cups of whole wheat flour and 1 teaspoon of salt.
- Gradually add 2 cups of water to the flour mixture, kneading the dough as you go. Continue kneading until the dough is smooth and elastic, about 5-7 minutes.
- Divide the dough into small balls, about the size of a golf ball.
- On a floured surface, roll each ball of dough into a thin, round chapati using a rolling pin.
- Heat a skillet or griddle over medium-high heat. Place the chapati on the skillet and cook for about 1 minute, or until bubbles start to form.
- Flip the chapati and cook for another 1-2 minutes, or until brown spots appear on the underside.
- Remove the chapati from the skillet and keep warm in a clean kitchen towel while cooking the remaining dough balls.
- Serve the chapati warm with your favorite curry or dish, and enjoy!
Chapati flour, also known as atta, has been a staple in Indian cuisine for centuries. This whole wheat flour is finely ground and has a high protein content, making it perfect for creating the soft and pliable chapati bread. Chefs and home cooks alike have been using this versatile flour to make traditional chapatis, a type of unleavened flatbread, which is a common accompaniment to many Indian dishes. The best chapatis can be found in regions like Punjab, where they are expertly prepared and served in local restaurants. The key to making perfect chapatis lies in the quality of the atta and the skillful technique of kneading and rolling the dough. While traditional methods involve hand-kneading, some modern recipes may incorporate alternative techniques such as using a stand mixer for convenience. Today, the best version of this dish can be found in authentic Indian restaurants that prioritize using high-quality atta and traditional preparation methods. The key to achieving the perfect chapati lies in the balance of atta, water, and the skillful art of rolling and cooking the bread on a hot griddle.
10 min
4 cups
400 calories
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