Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Can someone write or describe how to make a perfactly round and fluffy Chapatti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Can someone write or describe how to make a perfactly round and fluffy Chapatti?),it will help you,my kids.
Answer:
Chapatis Recipe
CHAPATIS
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------
2 cups Atta flour (or whole wheat -- sifted)
1 teaspoon salt
Approximately 1 cup warm water
You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small
cotton cloth or a paper towel.
In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add
just less than 1 cup warm water. Mix with your hand or with a spoon untyou can gather it together into a dough (depending>------------------------------...
INGREDIENTS:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
DIRECTIONS:
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Some good recipes, so I will not repeat, but I find that to get chapattis perfectly round, squeezing the dough between 2 lightly oiled or floured poly bags in a tortilla press works a treat.
also - if you can leave the dough overnight to "prove" it improves the flavour and texture a lot.
Chapattis are fluffy and they are not supposed to be perfectly round - they're supposed to look home-made. If you want them perfectly round buy them deep frozen and stick them in the microwave. Hardly authentic.
I won't give you the recipe, since you've already got that from others. Here are some tricks to look out for, however:
1. Make sure the flour is moistened all over, before you gather it together and knead. If necessary, sprinkle water over the dough and let it stand for 10 minutes. This will ensure that the dough will be smooth and moist.
2. Don't let the dough dry out. If you are rolling out the chappatis only after some time, cover the dough with a damp cloth in the meantime.
3. When you roll out the chappatis, you can cheat and use a plate and knife to cut out the chappatis; somwhat like using a cookie cutter!
4. When you are cooking the chappattis on the tava, don't cook them for too long on any one side. That tends to dry them out, resulting in hard (and sometimes crisp!) chappatis.
5. Store the chappatis in a covered hotcase, preferrably wrapping them in a clean cloth to retain the sofness.
Yum!
As all the previous replies are good, I just want to add one more tip - to make it fluffy. When you are mixing the flour and salt, also add a little bicarbonate of soda. This will make the chapatis fluffy
hmmmmmmmm. very good descriptions all of you. I experienced if flour you use is of whole wheat and kept aside for half an hour after kneading gives you more softness and fluff. Now i will just write what i do.
1.Knead the whole wheat flour.
2.Keep it aside for 15 minutes
3.add some drops of water(just little bit) and kead again for 2 minutes
4.take a portion of dough( in shape of idly) and with a help of roller ( Belan ) try to make round shapes by moving roller in circular fashion
5.make sure that there is some dry flour on both sides of your dough to prevent it sticking on the roller or platform.
6.heat griddle
7.settle your round chapati on griddle.
8.let it get cooked for half a minute. check it it is half cooked If not then let it get half cooked .
9.if yes then turn it around. let this side get cooked more than the first side
10.remove the half cooked chapati from griddle and rest it directly on fire.
11.MAKE SURE THE SIDE THAT FACES THE FIRE first IS THE FIRST SIDE OF CHAPATI( the one that got heated first). if you place the other side on fire then you won't get the fluff
Strictly follow steps 9 and 11 or else you won’t get fluff at all.
Try it let us know how it came…happy cooking!
To get the round shape you just need practice.
When you make the dough make it in a bit of warm water and slightly stiff and keep it cover for a while (10/15 mts) before you start rolling out the chapatties.
When you roll the chapatties dip it in the flour only once in between and always ensure that the side which is down on the patla( rolling surface) is the side which goes on to the pan face down.
Turn over the first time as soon as you see bubbles on the surface. Let the second side cook thoroughly then put the first side face down on the stove top and see your chapatti fluff up like a puri.
Good Luck it will take practice practice and more practice.
Yes I am a man and I can do it, they only way is by practise.
No because I only eat good old English food.
practice makes perfect
but at Mervyn's or something they sell tortilla things to make them round, but use the chapatti recipe and it should work fine
i know people who make it like that
my mom just makes it perfect
in order for it to be fluffy it has to kneaded perfectly thats the only way it will rise and be fluffy
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Can someone write or describe how to make a perfactly round and fluffy Chapatti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Can someone write or describe how to make a perfactly round and fluffy Chapatti?),it will help you,my kids.
Answer:
Chapatis Recipe
CHAPATIS
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------
2 cups Atta flour (or whole wheat -- sifted)
1 teaspoon salt
Approximately 1 cup warm water
You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small
cotton cloth or a paper towel.
In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add
just less than 1 cup warm water. Mix with your hand or with a spoon untyou can gather it together into a dough (depending>------------------------------...
INGREDIENTS:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
3/4 cup hot water or as needed
DIRECTIONS:
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Some good recipes, so I will not repeat, but I find that to get chapattis perfectly round, squeezing the dough between 2 lightly oiled or floured poly bags in a tortilla press works a treat.
also - if you can leave the dough overnight to "prove" it improves the flavour and texture a lot.
Chapattis are fluffy and they are not supposed to be perfectly round - they're supposed to look home-made. If you want them perfectly round buy them deep frozen and stick them in the microwave. Hardly authentic.
I won't give you the recipe, since you've already got that from others. Here are some tricks to look out for, however:
1. Make sure the flour is moistened all over, before you gather it together and knead. If necessary, sprinkle water over the dough and let it stand for 10 minutes. This will ensure that the dough will be smooth and moist.
2. Don't let the dough dry out. If you are rolling out the chappatis only after some time, cover the dough with a damp cloth in the meantime.
3. When you roll out the chappatis, you can cheat and use a plate and knife to cut out the chappatis; somwhat like using a cookie cutter!
4. When you are cooking the chappattis on the tava, don't cook them for too long on any one side. That tends to dry them out, resulting in hard (and sometimes crisp!) chappatis.
5. Store the chappatis in a covered hotcase, preferrably wrapping them in a clean cloth to retain the sofness.
Yum!
As all the previous replies are good, I just want to add one more tip - to make it fluffy. When you are mixing the flour and salt, also add a little bicarbonate of soda. This will make the chapatis fluffy
hmmmmmmmm. very good descriptions all of you. I experienced if flour you use is of whole wheat and kept aside for half an hour after kneading gives you more softness and fluff. Now i will just write what i do.
1.Knead the whole wheat flour.
2.Keep it aside for 15 minutes
3.add some drops of water(just little bit) and kead again for 2 minutes
4.take a portion of dough( in shape of idly) and with a help of roller ( Belan ) try to make round shapes by moving roller in circular fashion
5.make sure that there is some dry flour on both sides of your dough to prevent it sticking on the roller or platform.
6.heat griddle
7.settle your round chapati on griddle.
8.let it get cooked for half a minute. check it it is half cooked If not then let it get half cooked .
9.if yes then turn it around. let this side get cooked more than the first side
10.remove the half cooked chapati from griddle and rest it directly on fire.
11.MAKE SURE THE SIDE THAT FACES THE FIRE first IS THE FIRST SIDE OF CHAPATI( the one that got heated first). if you place the other side on fire then you won't get the fluff
Strictly follow steps 9 and 11 or else you won’t get fluff at all.
Try it let us know how it came…happy cooking!
To get the round shape you just need practice.
When you make the dough make it in a bit of warm water and slightly stiff and keep it cover for a while (10/15 mts) before you start rolling out the chapatties.
When you roll the chapatties dip it in the flour only once in between and always ensure that the side which is down on the patla( rolling surface) is the side which goes on to the pan face down.
Turn over the first time as soon as you see bubbles on the surface. Let the second side cook thoroughly then put the first side face down on the stove top and see your chapatti fluff up like a puri.
Good Luck it will take practice practice and more practice.
Yes I am a man and I can do it, they only way is by practise.
No because I only eat good old English food.
practice makes perfect
but at Mervyn's or something they sell tortilla things to make them round, but use the chapatti recipe and it should work fine
i know people who make it like that
my mom just makes it perfect
in order for it to be fluffy it has to kneaded perfectly thats the only way it will rise and be fluffy
correctness,It's Non-profit and only for informational purposes.
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