Difference between revisions of "Chapatis I"
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* [[cooking spray]] | * [[cooking spray]] | ||
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# In the bowl of a food processor fitted with a dough blade, process [[flour]], [[salt]] and [[water]] until the mixture forms a ball. | # In the bowl of a food processor fitted with a dough blade, process [[flour]], [[salt]] and [[water]] until the mixture forms a ball. | ||
# Turn dough onto a floured work surface and knead for 5 minutes. | # Turn dough onto a floured work surface and knead for 5 minutes. | ||
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# Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes. | # Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes. | ||
| − | [[Category:Ethiopian | + | [[Category:Ethiopian cuisine]] |
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[[Category:Flatbread Recipes]] | [[Category:Flatbread Recipes]] | ||
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[[Category:Whole wheat flour Recipes]] | [[Category:Whole wheat flour Recipes]] | ||
Latest revision as of 09:57, 15 July 2012
Ingredients
- 2½ cups whole wheat flour
- 1 teaspoon sea salt
- 1 cup water
- cooking spray
Procedures
- In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
- Turn dough onto a floured work surface and knead for 5 minutes.
- Transfer to a bowl and cover tightly with plastic wrap.
- Let dough rest for 30 to 90 minutes.
- Preheat oven to 200°F (95°C).
- Divide dough into 8 equal pieces.
- Roll each piece into a 7-inch (18-cm) circle.
- Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat.
- Cook a chapati for 1 minute.
- Turn over and cook 5 minutes on second side or until chapati bubbles up.
- Flip back to first side and cook for 5 minutes.
- Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
- Keep cooked chapatis warm in the oven while you cook the remaining dough.
- If you prefer a crispy, cracker-like texture, increase oven temperature to 350°F (175°C).
- Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.
