Indian griddle flatbreads, also known as chapatis, are a staple food in many parts of India and are enjoyed by people of all ages. These flatbreads are typically made with whole wheat flour, water, and salt, and are cooked on a hot griddle. Chapatis are often served with curries, dals, and other traditional Indian dishes. They can also be eaten plain or with a simple spread of butter or ghee. If you're looking for a delicious and versatile flatbread to add to your repertoire, look no further than the chapati.
Check out the recipes below so you can choose the best recipe for yourself!
INDIAN WHOLE WHEAT GRIDDLE BREADS: CHAPATIS
Provided by Aarti Sequeira
Time 1h15m
Yield 12 chapatis
Number Of Ingredients 4
Steps:
- Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
- Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
- When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
- Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
- To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
- Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
- Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
- When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
- Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.
CHAPATI (INDIAN FLATBREAD)
Steps:
- Gather ingredients.
- Mix the flour and salt together in a large bowl.
- Add the oil (or butter or ghee), and pour in the warm water. Mix well to form a dough.
- Transfer dough to a clean surface and knead for about 10 minutes. Form dough into a ball, wrap with plastic wrap, and set it aside to rest for about 1 hour.
- After resting, divide the dough into 6 equally sized balls. Using a rolling pin, roll each ball out, on a floured surface, to about an 8-inch diameter.
- Heat a cast-iron pan or another dry griddle over medium-high heat. Cook each chapati, one at a time, until browned and puffed, about 1 minute per side. Pressing lightly around the edges with a spatula will help air bubbles form. Serve immediately and enjoy.
Nutrition Facts : Calories 96 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 0 g, Fat 2 g, ServingSize 6 servings, UnsaturatedFat 0 g
INDIAN CHAPATI BREAD
A simple but delicious recipe for Indian flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps. Enjoy!
Provided by INSHA87
Categories Bread Quick Bread Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
- Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Nutrition Facts : Calories 110 calories, Carbohydrate 18.2 g, Fat 3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 0.4 g, Sodium 234 mg, Sugar 0.1 g
INDIAN GRIDDLE FLATBREADS (CHAPATIS)
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian", this is quintessential Indian bread. Chapatis can be made in all sizes, but Jaffrey likes them small. Serve with beans or vegetables. You may also roll foods inside them as you would a tortilla. Traditionally, chapatis are made without salt. If you prefer, put about 1/2 teaspoon salt into the dry flour. These are best as soon as they are made, but they can be made ahead and kept in a plastic bag in the refrigerator or freezer. An assistant could form the next chapati while one is cooking to keep the process flowing smoothly. The chapati dough can also be cut into noodles, such as the traditional Dal Dhokli (Pasta in a Split Pea Sauce).
Provided by KateL
Categories Breads
Time 1h12m
Yield 12 5-1/2-in chapatis, 6 serving(s)
Number Of Ingredients 5
Steps:
- DOUGH:.
- Put the flour in a bowl.
- Slowly add about 3/4 cup plus 2 tablespoons water, just enough to gather the dough together and make a ball.
- Knead the dough well for 10 minutes.
- Make a smooth ball and put it in a bowl. Cover with a damp cloth and set aside for 30 minutes. It will turn quite soft.
- Divide into 12 balls. Keep covered while you work with the twelfth.
- COOK:.
- Set a cast-iron frying pan or griddle on medium-high heat. Allow it to heat up. Make a small wad with a cloth or paper towel and keep nearby.
- Take a ball of dough and dust it well with flour. Now roll it out into a 5-1/2-inch round on a floured surface. Lift it up and slap it back and forth between your palms to shake off the extra flour.
- DO THE FOLLOWING STEPS FAST:.
- Slap the chapati onto the hot griddle. Let it cook for 45 seconds.
- Turn it over and cook the second side for another 35-45 seconds.
- Turn it over again and cook another 5 to 6 seconds, pushing down on it with the paper wad and rotating it a little with each push. Do this fast; it helps to puff up the chapati.
- Put the cooked chapati on a plate and cover it with a towel or another upturned plate.
- Make all the chapatis this way, making sure to wipe off the cast-iron pan with a paper towel after each one is made. If it takes you a while to roll out the next chapati, turn the heat under the cast-iron pan down to low while you roll it and then turn it up again. (Or have someone else form a chapati while you cook one.).
- Serve immediately.
- These can be made ahead and stored in a plastic bag in the refrigerator or freezer. To reheat them, wrap a whole bundle of them in foil and put them in a medium oven (350F/177C) for 15 minutes. You can also sprinkle a little water on an individual chapati and then either heat it in a microwave oven for 30-45 seconds or slap it onto a hot, lightly greased griddle for a few seconds on each side.
INDIAN FLATBREADS
Steps:
- Combine the flours and salt in a bowl. Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough. Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes. Brush a bowl with olive oil and place the dough in it. Cover and let rest about 30 minutes.
- Divide the dough into 6 even balls. On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
- Heat a large skillet over medium-high heat. One at a time, lightly brush each dough round with oil and place in the pan. Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute. Remove from the skillet, brush with more oil and season with salt. To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.
CHAPATIS (INDIAN OR KENYAN WHOLEWHEAT FLATBREAD)
This is a recipe by Guy Fieri that I saw on Guy's Big Bite. Easy and tasty - a really good recipe. The cooking time is for only one batch of griddling because it depends on how big your griddle is. Each flatbread counts as 1 WW point. Enjoy!
Provided by Nif_H
Categories Breads
Time 40m
Yield 8 flatbreads, 8 serving(s)
Number Of Ingredients 3
Steps:
- In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
- Preheat a griddle over medium heat.
- Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.
Tips:
- Use the Right Flour: Different flatbreads require different types of flour. For chapatis, use whole wheat flour or a blend of whole wheat and all-purpose flour. For naan, use all-purpose flour or a blend of all-purpose and bread flour.
- Knead the Dough Properly: Kneading the dough is essential for developing the gluten and making the flatbreads soft and pliable. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the Dough Rest: After kneading, let the dough rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to roll out.
- Roll Out the Dough Evenly: When rolling out the dough, use a light touch and roll from the center outward. This will help you achieve an even thickness.
- Cook the Flatbreads Over High Heat: Flatbreads should be cooked over high heat to get those perfect charred spots. This will give them a slightly smoky flavor and a crispy texture.
- Serve the Flatbreads Warm: Flatbreads are best served warm, right out of the pan. You can brush them with melted butter or ghee, or sprinkle them with your favorite toppings.
Conclusion:
Indian griddle flatbreads are a delicious and versatile addition to any meal. Whether you are looking for a simple chapati to accompany your dal, or a more elaborate naan to serve with your tandoori chicken, there is an Indian flatbread recipe out there for you. With a little practice, you can master the art of making these flatbreads at home and enjoy them with your family and friends.
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