04 September, 2010

Whole Wheat Chapati

Nothing tastes better than homemade bread. Period. I have often read about the therapeutic effect of baking your own bread. I can proudly say I can approve that too. Although my bread baking skills go not much further than these Indian flat breads, I love kneading the dough with my hands, until it becomes smooth and springy. It only takes a few minutes, but it feels really good. My husband would now acknowledge that I have finally  become a true hippie (which I am not). But I take this as a compliment!
Bread kneading and baking takes some practice.  I was inspired to make these chapatis (or rotis if you want) by Food and Whine's Chapatis and Indian Simmer's Roti. Amounts and proportions of bread ingredients pretty much depend on the flour you are using, as any all purpose flour or whole wheat flour reacts differently. It took me a few trials to get my proportions right, and you probably have to do the same. But as there is only flour and water involved, it doesn't take too long. I must say, there has never been a failure. You just end up with more dough to bake. Kneading the bread is another part of the experience, and the more often you do it, the better you will understand how it works and when the dough is ready to be put in the oven or the pan. Give it a try: it's feeling good. In any way!!
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WHOLE WHEAT CHAPATI

1 1/2  cups whole wheat flour
1/2 teaspoon salt
1/2 cup water (or more - depending on the flour you are using)

Yields 8
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In a medium bowl, sift together flour and salt. Add water little by little, and knead into the flour. You will have to add more water if the dough remains crumbly. If the dough seems too wet, add a little four. Once all flour is taken up, knead the dough with your hands on a floured surface for a few minutes. The dough should be smooth and springy. At the end of the kneading process, NO dough should be sticking to your hands. Wrap the dough in a damp kitchen towel and let rest for about 30 minutes.

Heat a pan over medium-high heat. Form golf ball sized portions out of the dough. On a floured surface, roll each ball to a flat bread with a floured rolling pin. Use more flour as you roll or the dough may stick to the pin. If you want your chapatis round by all means, and proves too difficult with just the pin, use the lid of a pan to cut the right shape.
Put the chapati into the hot dry pan, and cook until bubbles puff up in the dough and it gets little brown spots, just a minute or so. Flip the chapati and cook for half a minute on the other side. Transfer to a plate and repeat procedure with the next chapati.

3 comments:

  1. I love simple this recipe is! Chapatis are delicious. :)

    ReplyDelete
  2. looks great... and simple! This will come in very handy, thank you.
    so funny, my hubby recently called me a hippy too, last thing I ever thought I'd be called. ;-)

    ReplyDelete
  3. This turned out very well for me, thank you for sharing these proportions. So good!

    ReplyDelete

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