This lean Indian-style bread is made with just three ingredients: wheat flour (mixture of all-purpose and whole wheat), just boiled water and salt. We cook the bread using our tava (carbon steel pan) and a rack placed over the burner at medium high heat on our electic stove.
This is how the dough looks just after it's mixed.
After about 10 minutes of hand-kneading in the air, the dough becomes very smooth.
One of the keys to making good chapatis is to cover the kneaded dough and let it rest for at least 30 minutes.
Chapatis begin their cooking on a preheated dry carbon steel pan called a tava (a cast iron pan works too) and finish the cooking on a footed rack placed over the burner. In the past, we've used two burners - one for the tava and one with the rack. Now we prefer to use just one burner. We found that it was best to have the heat at medium high - just a little hotter than for making pancakes - 4.5 on our stove. (This the same method we use to make tortillas and pita on the stovetop. The tava is also ideal for making crepes.)
Once the dough has rested, it's time to cook the bread. Start preheating the tava. Then, evenly divide the dough, roll one piece into a ball and put it onto a floured board. (Cover the rest of the dough to stop it from drying out.)
It takes about 30 seconds to roll the dough and about 60 seconds to cook the disc. Do one at a time from start to finish....
Roll it out until it is about 2 mm thick.
|Procedure: 1.) place just-rolled disc on UNoiled hot tava; 2.) look for little bubbles and uniform lighter colour; 3.) turn over for bubbles on both sides; 4.) move chapati from tava to rack over med high to high heat; 5-8.) use tongs, if necessary, to move the chapati around on the rack so it puffs all over. Sometimes a little hole causes the chapati to deflate. Don't worry; the bread will still taste good. 9.) Patting gently on the top can encourage puffing.|
|It takes about thirty seconds for the chapati to puff up; usually it does so without any encouragement. Except for the cheering.
Here is a video we took when we were making the chapatis:
If you are unable to view the above video, please try going directly to YouTube on the etherwork channel: https://www.youtube.com/watch?v=HSZd92w2e6Q|
Store the finished bread in a lidded pot placed on a rack on an element on low heat. As each chapati is done, turn them over to prevent the bottom ones from getting soggy.
We served the hot chapatis with a green chilli omelette garnished with coriander leaf. What could be better?!
A few days after posting about BBB chapatis, we made them with atta, the Indian word for finely milled 100% whole wheat flour. It turns out there's a good reason that Indians prefer to use atta when making chapatis. (Please read more about atta and chapatis made with it.)
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain
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