* Exported from MasterCook *
Indian Unleavened Flat Bread - Chapati
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 20%) Vegan
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 3/4 cups all-purpose flour
1/4 cup wheat bran
1/2 teaspoon salt
1 tablespoon vegetable oil -- or ghee (clarified butter)
2/3 cup water -- to 3/4 cup
For brushing: -- ghee or butter or oil
Mix dry ingredients together in a large bowl and set aside. Add oil to water and blend into dry ingredients. Knead until smooth.
If using a machine (dough machine, bread machine, heavy duty mixer or food processor) to mix dough, add water mixture slowly as machine is kneading. Dough should be fairly soft.
Place dough in an oiled bowl, cover tightly with plastic wrap and let rest for 30 to 40 minutes.
Divide dough into 8 balls and flatten into 5 to 6-inch ovals, dusting the work surface and/or dough lightly if necessary. Pat dough between your hands several times.
Heat griddle or cast iron skillet until it is very hot and then turn heat down to medium. Cook briefly on each side until bubbly and brown. If you have a grill or gas stove, you may place chapati directly over the flame very briefly to brown and puffed.
Brush chapati with ghee, melted butter or oil, stack and wrap in a kitchen towel or napkin to keep warm .
Makes 8.
A tortilla press may be used to flatten chapati (and cook, if electric).
This typical Indian bread is often served with curry dishes and is always served warm. There is a special flour called chapati (or ata) flour which is very finely ground flour with just a little bran in it. I have tried to accomplish the same taste combining an all-purpose flour with the bran. Use a soft wheat bran (millers bran) and not a wheat bran cereal, which would be too coarse. Chapati are generally oval-shaped, but if you are using a tortilla maker, they may be round.
Cuisine:
"Indian"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"8 flat breads"
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Per Serving (excluding unknown items): 119 Calories; 2g Fat (15.5% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0
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