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Well, considering the fact that I'm completely melancholic around thirty-two days a month, I thought I might share a recipe for something which is different, yummy and fun at the same time. It will also improve your cooking abilities, since one never really knows how it's gonna turn out.

I've consulted a couple of sites in order to come up with the best recipe, so I'll do my best to lead you through the process. The whole thing is quite easy to handle, but as many recipes, it takes time till you get the grip and start making it with your own special touch.

Chapati (चपाती in Hindi) is an authentic Indian dish and is served with more or less every dish. It can come in different shapes, tastes and combination (like naan, roti, paratha and alike), but it's basically the same as 'our' usual bread. It is said that there are customized recipes typical for different regions of India, but I reckon they're not so different - I would say that the type of bread made is more diverse.

Even though you might not be the best choice to go around the kitchen (something like me), you can still make a dish that looks and tastes as much as the one you'd get it India. Well, it usually isn't the same, but we can keep our hopes up, can't we...

So, here goes!

What you'll need is the following:
- 2 cups of wheat flour (and some on the side to roll the chapatis)
- 1 teaspoon of ghee (clarified butter) - the closest thing is butter or oil (it's also used optionally either during or after the chapati's done)
- 1 teaspoon of salt
- water to knead the dough (preferably luke warm)

This recipe's supposed to serve eight, but depending on how much you eat (since they're quite light, so you can eat tons), you'll figure out how much you need.

Start off by making the dough: mix the ghee (or butter), wheat flour and an adequate amount of water to knead smooth dough (firm but not stiff) and leave it for an hour (you can cover the bowl with a plastic wrap or a kitchen cloth). Also note that the longer the dough stands, the lighter and more tender the chapatis will.

Make equal sized balls of dough (something between a walnut and a lime), put some dry flour on them and roll them out on a board. You'll figure out how big the chapatis should be with time, but what you wanna end up with is something similar to a pancake.

Heat a griddle (or a frying pan or the closest thing you've got) and put a chapati at a time, moderately roasting it on both sides. The usual amount of time for the chapatis to be left on each side is around a minute (depending on the flame), but be sure not to let them burn. Once you flip it over, you can press it lightly around the edges, so that the bubbles can form and make the chapati lighter.

The final touch is just putting them above the open fire for a couple of seconds, which makes them puff up and become even yummier.

Now I’m hungry. Cheers!

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thnks for a recipe mla love chapaties!i regulary use mix of white and graham flour.

MaJah , October 20, 2009

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yeah, anything's possible... some use wholemeal flour, some use others. that's what basically distinguishes different types: the grain, the flour, additions, thickness aso. so, off experimenting you go...

Nimbus , October 20, 2009

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