Rye baked bread comes from India. There are so many types of bread that you can cook every day from simple ingredients, it is an indispensable dish and every time surprise with the variety of your loved ones. Today we will talk about Indian bread "Chapati". Chapati is a flat cake from whole-grain flour without yeast that looks like a thin lavash. As a rule, chapatis is fried in a dry frying pan, and then baked over an open fire to make the cakes flourish like balls. The very name "chapati" comes from the Turkic "shappota" - a palm stroke, chapati does not cost a single meal in India, but it's not surprising, because it's very difficult to overestimate all the merits of these cakes: they are very quickly prepared, do not require many products and are useful because of flour, which mostly contains bran. Cakes are served in different dishes from vegetables, rice and soups. Chapat use instead of a spoon, wrapping food in it. The size of the burrito can be different, but the average size is about 10 cm in diameter. Chapati, unlike bread, is better prepared not beforehand, but immediately before serving. If you do not have whole grains and rye flour, then you can replace the usual wheat flour and add the bran in a ratio of 3: 1. Preparing chapati requires skill and practice, but even if the cakes do not swell they will still be tasty and will serve as a perfect addition to your table.
Ingredients:- Rye flour 150 g
- Flour, wheat 300 g
- Water 400 ml
- Oil melted 50 g
- Salt 5 g
- Step 1 To prepare the cakes, we will need: rye flour and whole wheat flour (in the ratio 1: 2), as well as salt, boiled warm water and butter or melted butter.
- Step 2 Mix the two kinds of flour and salt.
- Step 3 Gradually add warm boiled water and mix until you get a soft dough.
- Step 4 Transfer the dough to the board and weave until you get a soft, damp, homogeneous dough. Spray the dough with water, cover with a damp cloth and leave for 30 minutes.
- Step 5 We form about 14 balls with wet hands. We dip them into flour and roll them thinly and evenly on the flour-poured table. Make them as round as possible. If you want the cakes to be the same diameter, then you can put a saucer or a plate on the rolled cake and cut off the remains of the dough with a knife.
- Step 6 We put a heavy cast-iron frying pan with a handle on the middle fire and warm it well. Then we shake off the remains of flour from the cakes and put them in the frying pan.
- Step 7 When small bubbles begin to appear on the surface of the chapapa, and the edges begin to turn upwards, turn them with flat forceps to the other side and hold in the frying pan until the chapati surface is covered with bubbles.
- Step 8 Now take chapati with metal tongs and bring it to the fire, turning both sides over the fire for a few seconds until it swells like a ball. The finished chapati should be completely baked - it should be covered on both sides with brown specks.
- Step 9 We slam the chapita with our hands to get out all the air and smear one side with melted butter. Serve chapati hot or wrapped in cloth or foil to keep the heat and remain soft.