Chappati Flour Recipes

Hi

They really couldn't be easier!

I take it your flour is the wholemeal variety; the norm for this type of flour?

Using percentages:

Flour 100

Water 70 @ c25*C

Salt 1.8

If you converted this to grams, you'd get just over 3 chapatis, if that helps.

Mix flour and water loosely and autolyse for half an hour.   Add salt and mix to a dough.   Develop the dough gently, and avoid adding any flour to the dough unless absolutely essential.   Place in a lightly oiled bowl, cover, and leave at c.25*C to rest for at least 2 hours, upto 6 hours.

Divide into 50g pieces, mould round and rest for 10 minutes.   Meanwhile set a tava [flat cast iron pan] to heat on a gas flame.   Use sufficient flour on the bench and roll out each chapati to 14cm diameter.   Cook each side of the chapati on the hot tava.   To complete the cooking, throw the chapati carefully onto the naked gas flame, and watch it puff up.   Wrap the baked chapatis in a teatowel, and serve warm straightaway.

I have read that Chapati flour is derived from durum wheat variety, so it will be a hard wheat with high protein.   It is not, however, high in gluten content.   It should be milled very finely, and is generally, a nice flour to work with.

Enjoy!

Andy