Does anyone have recipes for Chappati Flour. I have a bag that I need to use.
They really couldn't be easier!
I take it your flour is the wholemeal variety; the norm for this type of flour?
Water 70 @ c25*C
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.
Thank you Andy. I'll let you know how they turn out.
I found these to be very insightful:
http://www.youtube.com/watch?v=KEaitfunBu4 (Millet Chappati)
Chappatis are indeed very easy to make but you should also know that chappati flour is generally just whole grain durum wheat flower which can be used for all sorts of bread baking. It often has some malted barley mixed in which can also be a good thing for yeast breads. It tends to be quite high in protien so treat it like bread flour and you are good to go.
Also, here is a link to a very intersting chappati recipe (I haven't tried but it sounds great) http://www.nandyala.org/mahanandi/archives/2006/01/31/avocado-chapatis/
These look Mmmmm....
I'm going to make these ver.....y soon!
Thanks for the link.
As always, TFL comes to my rescue, lol. I've been away from the forum for some time now (combination of some serious family issues taking my time, and not wanting to be tempted for my weight-loss goals: lost 43 lbs so far, 60 more to go), but I bought a bag of chapati flour & wanted to know if I could use it for regular bread. Want to make some interesting Indian breads, but for now, (too tired to think), I just need to stick to what I know.
Thanks so much, Monstu for posting this (more than a yr ago)!!