Best Idea to Cooking Appetizing Chapati
Hoping to eat Chapati a top restaurant's, but for some causes are not able to go to restaurants. This page is going to help you with helpful ways on cooking a Chapati like a famous chef made.
We hope you got benefit from reading it, now let's go back to chapati recipe. You can have chapati using 6 ingredients and 5 steps. Here is how you cook that.
To cook an extraordinary Chapati, below are the ingridients required:
- You need 2 cups of chapati flour.
- Get 1 cup of hot water.
- Prepare to taste of Sugar.
- Use to taste of Salt.
- Provide Pinch of tumeric.
- Get of Oil.
After readying the components, now you are good to cook your tasty Chapati by following the procedures on this section:
- Mix the two cups of flour and a pinch of tumeric, salt and sugar to taste and mix these dry ingredients together..
- Add the hot water bit by bit and mix the dough with a spatula until you can handle the dough temperature with your bare hands..
- Work on the dough till it reaches a smooth consistency. Make the dough into a ball and apply oil on it. Cover it and let it rest for approximately 30 mins..
- Flatten the dough, apply some oil on the top and cut it into equal sizes. Take each strip, roll it into a ball and again flatten it out to a circular shape (or African map if that is what you can manage at this point :) ) Take each flattened dough piece and cook it on a heated pan one by one until all your chapatis have cooked through..
- Cut one chapati to 8 pieces and arrange on a plate..
Our Chapati Recipes section contains an assortment of popular chapatti recipes. Chapati is an authentic Indian dish and forms an integral part of standard Indian meal. Similar to the common pita, the Indian chapati is a bread made of whole wheat flour. It is usually served with a curry, but it is very versatile: it can be used just like regular toast, or as a side to many dishes. Chapati is an unleavened flatbread made with whole wheat flour, water, and salt.
Recipe : Chapati
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step by step to make Chapati
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