4 steps to make homepati

Welcome to Paulina Kitchen! Today we are going to discover the chapatithat Chato bread and unleavened that is the soul of the Indian foods for centuries.

But do not worry because there is no need for a tandoor oven, or difficult ingredients; with Flour, water and a little magicyou can prepare this delicious pan chapati at home.

Prepare to learn everything about the Chapati recipefrom its history to How to make it inflate And there is soft. In addition, we are going to leave some ideas to accompany this bread and enjoy its flavor and texture.

About El Chapati

He chapatialso known as rotiit’s a Indian flat bread Very simple and versatile to prepare. It is made with whole wheat flourwater and a pinch of salt.

The key to this flat bread is that It does not have yeast, which makes it a fast home bread to do and easy to digest. Its soft texture and neutral flavor make it ideal to accompany a variety of dishes, from currys to salads.

In India, it is more than a simple bread; It is a culinary tool. It is used to collect food, as if it were a edible utensil. This practice is not only functional, but also gives you a sensory dimension to the experience of eating.

A little history of the Pan Chapati

This bread has deep roots in the history of India. It is believed that its origin goes back thousands of years ago, being One of the first flat breads elaborated by humanity.

Its simplicity and the availability of basic ingredients, As flour and water made it an essential food in the daily diet of many cultures of the Indian subcontinent.

Over time, this famous Indian bread He has transcended borders, finding his place in kitchens around the world. His popularity is due not only to his Taste and texturebut also to its ability to adapt to different accompaniments and kitchen styles.

Main attributes of the chapati recipe

• Simplicity of ingredients: You just need whole wheat flour (It can also be a mixture of white and integral flour), water and salt. Optionally, you can add some oil or ghee to give it more softness.
• Delgated bread and yeast circular: Not carrying yeast, the Chapati preparation time It is very brief.
• Quick cooking: It is cooked in a hot pan In a few minutes on each side.
• Soft and flexible texture: Ideal for involve food or to wet in sauces and currys.
• Versatility: You can accompany a wide range of dishesfrom meat to vegetables.
• Healthy: Being made with integral flour, it is a good fiber source and nutrients.
• Economic: With basic and accessible ingredients, the Pan Chato It is an economic option To complement meals.

How to make Chapatis: 3 tips

1: Achieve inflated chapatis.

The secret to be infected as globitos is in the cooking technique. Once the stretched dough is placed in the hot pan, you have to cook it until bubbles appear.

Then, it turns and presses gently with a spatula or a clean cloth. You can also add a Bicarbonate pin in the preparation of the dough.

2: Obtain soft and flexible chapatis

It is important to knead well until the mass is smooth and elasticand let it rest at least 30 minutes before stretching it.

Then, it is key not cookwith a few minutes per side it is enough. They are finally saved wrapped in a clean cloth To maintain moisture.

3: How to freeze the Pan Chapati

Once cooked and cooled, place them between waxing sheets and Save them in a hermetic bag in the freezer.

To defrost they can Heat a few seconds in a hot pan Or with the oven off, previously heated, to take temperature. You can also freeze the dough Once made, stretched or not.

6 options to enjoy Pan Chapati

1. Con hummus y grilled vegetables: A fresh and healthy option.
2. As a base for pizza: A light option with pizza and Muzzarella sauce.
3. Rolled with pollo al curry: A wrap full of flavor.
4. With melted cheese: An Indian version of Mexican cheese.
5. Accompanying soups and stews: Ideal to wet in cream soups, for example, or to enjoy even a lentil stew.
6. Con Homemade Jam a lamb: He pan chapati It can also be used with sweet ingredients and even take advantage of it for breakfast, thanks to its neutral flavor.

7 tips and secrets to prepare the best chapati recipe

1. I chose good flour: The ideal is a fine integral flour, such as atta Indian. In Argentina you can use comprehensive superfine flour or mix 70% fine integral with 30% flour 000 for more elasticity.
2. Astand with desire: Knead 8-10 minutes to activate gluten. If you are sticky, add some flour, but without passing, or it will be hard.
3. Let the dough stand: Rest the dough at least 30 minutes, covered. This moisturizes better and makes it easier to stretch.
4. Stretch even: The thickness must be uniform (2-3 mm) so that it is cooking evenly. It doesn’t matter if it is not perfectly round.
5. Hot pan: Probá with a drop of water: if it sparkles, it is ready. Use iron or nonstrot pan, without oil, and cook 30 seconds per side by pressing slightly to inflate.
6. No oil in cooking: El Chapati is cooking dry. It can be brush with ghee or oil later, not during.
7. Guard them well: Stacked wrapped in a cloth or inside a lid container so that they do not dry or harden.

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Chapati recipe

Yield: 6 to 8 units

Preparation time: 30 minutes

Ingredients

• 2 cups of flour (all whole wheat flour or a mixture of 1 ½ cup of whole wheat flour and ½ cup of white flour can be used)
• 1 teaspoon of salt
• 3/4 cup of warm water (approx.)
• Extra flour to stretch
• (Optional) Ghee maintains it clarified to brush

How to make step by step

1. In a bowl, mix the flour with the salt. Gradually add the warm water, mixing with the hand to form a soft and homogeneous mass. Adjust the amount of water if the flour is very absorbent.
2. Knead about 8-10 minutes until the dough is soft and elastic. Cover and let rest for at least 30 minutes.
3. Divide the dough into balls, 6 to 8 equal portions. Stretch each with kneading stick on floured surface, until you get fine discs of about 2-3 mm thick.
4. Heat a pan over high heat (without oil). Cook each Chapati 30-40 seconds on one side, until bubbles are formed. Turn, cook 1 minute of the other. Gently turn and press with a reviewer or spatula to inflate.
5. Remove and keep the chapatis covered with a clean cloth to keep soft. If desired, brush with ghee before serving.