chapati

12th July 2016

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Chapati has become a regular event in our house.  They are wonderful drizzled with ghee, and served with  a simple dal, or vegetable palya.  I also love them alongside a bowl of guacamole or roasted red pepper spread.

There are different varieties of chapatis available; one made with no fat, one made with oil and one made with ghee. Chapati made with ghee will support the physical and mental health to the fullest extent. It is recommended to be consumed while warm, as it becomes harder when cool. A chapati made with oil is also tasty and healthy and keeps its softness when it has cooled. Chapati can be consumed at any meal time, in all seasons and supports all constitutions.

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early morning vegetable garden

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chapati

Makes 5 chapatis

Recipe shared by our teacher, Ganapati Aarya.

Chapati is traditionally made with Atta, a granular flour milled from soft Indian wheat that yields very tender chapatis.  If you are able to purchase this type of flour, it is recommended.  Here we use a combination of cup wholewheat and cup white flour, resulting in a softer, less tough chapati.  Regular wholewheat flour (sifted to remove the larger bran particles) can also be used.  It may take a few attempts before finding the flours which suit best in your country of residence.  

Making chapati is great in getting the whole family involved in the kitchen. Each person rolling out chapati, makes it a fun and easy process.

ingredients :

1 cup/130g flour (I use ⅔ cup white & cup wholewheat)

¼ tsp salt

2 Tblsp/30ml melted ghee

¼ cup/60mL hot water (or enough for a kneadable dough)

preparation :

Into a large bowl, place the flour and salt.  Whisk to combine.  Pour in the ghee and hot water and stir with a spoon, slowly bringing the dry ingredients into the wet, until mostly combined.

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Using your hands, start kneading into the bowl, adding more water if needed (a teaspoon at a time), to make a tender dough. 

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Work the dough until smooth, shining and does not stick to the hands.  Approximately 5 minutes.  Set aside, covered for 10 minutes. 

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Divide the dough into 5 equal portions and shape each into a ball. 

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Take one ball, using your palms, flatten slightly into a disc. Dip both sides with flour, (most of the time I find I can skip this step and there is no need to dip in flour) then use a rolling-pin to roll it into a very thin, round 7-inch circle.  As you do this, roll the chapati a couple of times and turn slightly: repeat the turnings as you roll to prevent the chapati sticking to the board.  Makes sure each chapati is symmetrical so it puffs up well.  Lately I roll out the dough, fold in half and fold in half again – then roll out again, into a 7-inch circle.  This encourages them to magically puff up when cooking.

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Cover with a damp clean towel/individual sheets of baking paper, and repeat with the remaining balls.   I like to roll out the dough a few hours before I am ready to cook them,  I fold a sheet of baking paper in half, then half again, and place two – three thinly, rolled chapati into the folded quarters of each sheet, until ready to cook.

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Preheat a cast iron/non-stick skillet or tava over medium heat.  Once hot (it is important that it is hot), place the first chapati in the skillet and cook until bubbles start to appear on the surface, about a minute. 

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Flip and cook until tiny brown spots appear on the side facing the pan, about 30 seconds. 

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It should start puffing like a balloon, which could be helped by pressing gently on the forming bubble with a cloth and thus expanding it over the entire surface of the chapati.  Flip twice more for 30 seconds on each side.  There will be 4 – 5 flips throughout the whole process. 

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Be careful not to over cook, otherwise they will be dry and crunchy.  Stack and cover the chapatis as you continue to cook the remaining ones.  Serve immediately.

When made on a regular basis, becoming familiar with the process – chapatis become quick, easy and enjoyable to make.  Serve with a simple dal or Green Bean Palya. 

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Goodness shared by Stacey

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