Article Details

Article Title : Tips for Good Chapati
Article Image1 :
Article Image2 :
Article Submit By : Bj.
Article Heading :
Article Description : Here are few tips for good chapati.

1. For good chapatti. Make soft and elastic dough. To make dough place flour in a bowl, add water, pouring it fast at first, to moisten the flour; then add slowly, little by little, until the dough is formed, knead the dough for 10-12 minutes. (Dough can be kneaded in the food processor. The dough should be very soft and pliable. Cover the dough with a moist towel and let it rest, preferably in a warm place, for at least 15 minutes.

2. While making balls, don?t use too much dry flour and also cover the balls with a damp cloth to prevent from drying.

3. Heat the tava (griddle) over medium heat. Griddle should not be very hot or cold. To test the temperature, sprinkle a little dry flour over the surface of the griddle. It should burn at once.

4. Before rolling the bread, put some flour in a plate and keep it close to the work surface where you are rolling the dough. To roll the bread, pick up a ball and place it on the dry flour. Press the ball lightly but firmly, to coat the ball with flour and simultaneously flatten it into a round. Turn the round and coat the other side with flour. Pick up the round and shake it gently to release any excess flour.

5. Place the round on the work surface and roll it into a very thin 8-9-inch circle with a brisk back-and-forth motion, going from edge to edge to keep it circular.

6. Don?t dust the dough. Always dust the rolling pin and work surface from time to time to prevent the dough sticking to the work surface or rolling pin.

7. When you place the bread on the hot griddle, cook the side in contact with the griddle for at least 30-45 seconds or until several tiny brown spots appear. (Do not turn at once and keep the griddle at the right temperature at all times, by reducing and increasing the heat. If the griddle is too, the bread will brown too fast and burn before cooking and if it is not hot enough, it will take too long to brown, and the bread will become dry, tough.) Turn the bread and cook the other side for at least 10-15 seconds. Some times you need to press the bread from the edges with a kitchen cloth or napkin. To do this fold the cloth into a ball and use this to press the edges of the bread. This will distribute the air evenly and the bread will puffed up. This will also make the bread soft.

8. When the bread is cooked, brush with ghee or butter, if desired. Place it in a bread basket, lined with a thick napkin. When all the breads are cooked, simply stack them up and keep the napkin folded on top, enclosing the breads fully, the steam from the breads keep them warm and soft.
Article Date : 18th Jul, 03

Login Details

Register Forgot Password?

Member Recipe recommended by Bj

  • Low Fat Sour Cream
    Comment : this is for testing purpose

Latest Recipie

  • TeleBrands...
    www.Pakistantelebrands.com 03214478038 03200485808 03474641763 03216605501
  • Testing by...
    rerfdf
  • Tandori...
    Traditional Pakistani bread baked in clay oven and served hot at the restaurant.  
  • Aalu Aalu
    testing
  • Aallo n...
    A great mix of colorful vegetables. An exceptional vegetarian flavor that you would remember for...
  • Coconut ...
    Something special for a special occasion.