Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between Mexican flour tortillas and Indian Chapatis?-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(What is the difference between Mexican flour tortillas and Indian Chapatis?),it will help you,my kids.
Answer:
Indian chapathis are made with whole wheat flour (atta),
they are also rolled out and folded in a triangular shape & rolled out again (forming layers). This is the traditional way to make Indian chapathis.
There is an Indian flatbread (roomali roti) that is probably more similar to the Mex. tortilla.
Probably what you eat with it.
chapatis:
2 cups Indian whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
about 3/4 cup warm water (enough for a kneadable dough)
tortillas:
2 cups Unbleached all purpose flour
1 teaspoons Salt
2 teaspoons Baking powder
1 tablespoons Vegetable shortening
3/4 cups Warm water or more if needed
mexicans are indians so i dont get it?
authentic mexican flour tortillas contain lard... very unhealthy, but very delicious.
Not much as they are made with about the same ingredients and the same way.. LOL
NEXT QUESTION?
Difference is in the name. They are called tortillas in Mexico and Chapatis in India.
none
Tortillas are generally made with corn. Chipatis, I believe, are made with wheat.
the mexican food makes your flatulence stink (but you can still light them) while the indian food makes you stink for weeks...it actually causes social ostricization, and thoughts of suicide
i'll take the stinky mexican farrts anyday
Mexican flour tortillas are made with white, all-purpose flour.
Chapatis are made with whole wheat flour.
Tortillas used white flour while chapatis are from atta flour or wholemeal flour which is healthier and more filling. However, if the cook puts a lot of ghee or clarified butter in the chapatis, to make it softer, then it won't be healthy anymore.
It is somewhat similar in the way it is cooked and both are nice regardless what you eat with it.
The corn tortilla plays a fundamental role in Mexican food, even more so than bread does in country French food. It not only finds a central place in every meal, but it also defines dishes like quesadillas, tacos, enchiladas, and, in one form or another, all of those items that Mexicans call antojitos and most of the rest of us think of as Mexican food.
The flour tortilla is probably best known in the USA as the tortilla used to make burritos, a preparation originating in northern Mexico. Wheat tortillas are also a traditional staple of the peoples of northwestern Mexican states (such as Sonora and Chihuahua) and many southwestern US Native American tribes. As an easy solution to both the problems of handling food in microgravity and preventing bread crumbs from escaping into delicate instruments, wheat flour tortillas have been used on many NASA Shuttle missions since 1985.
In Mexico, particularly in the towns and cities, most corn tortillas are nowadays made by machine and are very thin and uniform, but in El Salvador, Guatemala, or Honduras they are still often made by hand and are thicker. Corn tortillas are customarily served and eaten warm; when cool, they often acquire a rubbery texture. The largest tortilla producer in the world is a Mexican company called Gruma, headquartered in Monterrey
Chapati or chapatti is a type of roti or Indian bread eaten in South Asia. In many areas of South Asia, particularly the north of the subcontinent, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). If the chapati is held for about half a second directly into an open flame, causing it to puff up with steam like a balloon, it becomes the Gujrathi phulka. The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave cooking can cause the chapati to become soggy, a heated grill or open gas flame is recommended.
Often, the finished chapatis are brushed with ghee (clarified butter). Variations include replacing part of the wheat flour with millet (bajra) or maize (makka) or (jowar) flour. The chapatis are then referred to in Hindi as bajra roti or makke ki roti and in Marathi Bhakri. When a mixture of millet, maize and gram flour is used, the chapati is called a missi roti. In the southern and eastern parts, one cannot have that option for all the terms roti, chapati, paratha or kulcha would imply majorly, if not exclusively maida contents. In some parts of Maharashtra , Chapati is called poli. In Gujarat, it is called rotli or phulka.
Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
It is also eaten in Uganda, where there was a large Indian minority.
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.What is the difference between Mexican flour tortillas and Indian Chapatis?-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(What is the difference between Mexican flour tortillas and Indian Chapatis?),it will help you,my kids.
Answer:
Indian chapathis are made with whole wheat flour (atta),
they are also rolled out and folded in a triangular shape & rolled out again (forming layers). This is the traditional way to make Indian chapathis.
There is an Indian flatbread (roomali roti) that is probably more similar to the Mex. tortilla.
Probably what you eat with it.
chapatis:
2 cups Indian whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
about 3/4 cup warm water (enough for a kneadable dough)
tortillas:
2 cups Unbleached all purpose flour
1 teaspoons Salt
2 teaspoons Baking powder
1 tablespoons Vegetable shortening
3/4 cups Warm water or more if needed
mexicans are indians so i dont get it?
authentic mexican flour tortillas contain lard... very unhealthy, but very delicious.
Not much as they are made with about the same ingredients and the same way.. LOL
NEXT QUESTION?
Difference is in the name. They are called tortillas in Mexico and Chapatis in India.
none
Tortillas are generally made with corn. Chipatis, I believe, are made with wheat.
the mexican food makes your flatulence stink (but you can still light them) while the indian food makes you stink for weeks...it actually causes social ostricization, and thoughts of suicide
i'll take the stinky mexican farrts anyday
Mexican flour tortillas are made with white, all-purpose flour.
Chapatis are made with whole wheat flour.
Tortillas used white flour while chapatis are from atta flour or wholemeal flour which is healthier and more filling. However, if the cook puts a lot of ghee or clarified butter in the chapatis, to make it softer, then it won't be healthy anymore.
It is somewhat similar in the way it is cooked and both are nice regardless what you eat with it.
The corn tortilla plays a fundamental role in Mexican food, even more so than bread does in country French food. It not only finds a central place in every meal, but it also defines dishes like quesadillas, tacos, enchiladas, and, in one form or another, all of those items that Mexicans call antojitos and most of the rest of us think of as Mexican food.
The flour tortilla is probably best known in the USA as the tortilla used to make burritos, a preparation originating in northern Mexico. Wheat tortillas are also a traditional staple of the peoples of northwestern Mexican states (such as Sonora and Chihuahua) and many southwestern US Native American tribes. As an easy solution to both the problems of handling food in microgravity and preventing bread crumbs from escaping into delicate instruments, wheat flour tortillas have been used on many NASA Shuttle missions since 1985.
In Mexico, particularly in the towns and cities, most corn tortillas are nowadays made by machine and are very thin and uniform, but in El Salvador, Guatemala, or Honduras they are still often made by hand and are thicker. Corn tortillas are customarily served and eaten warm; when cool, they often acquire a rubbery texture. The largest tortilla producer in the world is a Mexican company called Gruma, headquartered in Monterrey
Chapati or chapatti is a type of roti or Indian bread eaten in South Asia. In many areas of South Asia, particularly the north of the subcontinent, it is the staple food. It is made from a dough of atta flour (whole grain durum wheat), water and salt by rolling the dough out into discs of approximately twelve centimeters in diameter and browning the discs on both sides on a very hot, dry tava or frying pan (preferably not one coated with Teflon or other nonstick material). If the chapati is held for about half a second directly into an open flame, causing it to puff up with steam like a balloon, it becomes the Gujrathi phulka. The steaming (ballooning) step can also be achieved by placing the chapati in a microwave oven for five to ten seconds. However, because microwave cooking can cause the chapati to become soggy, a heated grill or open gas flame is recommended.
Often, the finished chapatis are brushed with ghee (clarified butter). Variations include replacing part of the wheat flour with millet (bajra) or maize (makka) or (jowar) flour. The chapatis are then referred to in Hindi as bajra roti or makke ki roti and in Marathi Bhakri. When a mixture of millet, maize and gram flour is used, the chapati is called a missi roti. In the southern and eastern parts, one cannot have that option for all the terms roti, chapati, paratha or kulcha would imply majorly, if not exclusively maida contents. In some parts of Maharashtra , Chapati is called poli. In Gujarat, it is called rotli or phulka.
Chapatis are usually eaten with cooked dal (lentil soup) or vegetable (Indian curry) dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.
It is also eaten in Uganda, where there was a large Indian minority.
correctness,It's Non-profit and only for informational purposes.
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