CHAPATI PAKISTANI BREAD
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  1. #1

    Default CHAPATI PAKISTANI BREAD

    CHAPATI PAKISTANI BREAD

    2 c. whole wheat flour
    1/2 tsp. dry yeast
    1/2 tsp. salt
    1 tbsp. oil
    1 c. water

    Method

    Mix flour, salt, and yeast in a bowl. Combine the oil and water and slowly mix it into the dry
    ingredients. Let rise for 1-2 hours. Makes one dozen balls out of the dough using more flour as
    needed to keep them from sticking. Cover them with a wet towel until ready to use to prevent
    them from drying out. Preheat the oven to 500 degrees. Roll each ball into a flat round Chapati
    as thin as possible, sprinkling with flour as you go the help prevent sticking. Bank one side of
    each Chapati becomes light brown, remove it with the tongs and keep it in a towel.
    These can be eaten plain or with butter and served with soup, meat, and vegetables.

    info..cooks.......

  2. #2

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    HOT CHAPATI

    Ingredients
    3 c. yellow cornmeal
    2 c. garbanzo flour
    1 tbsp. cumin seed
    1 tsp. cardamom
    1 tsp. black pepper
    1 tbsp. cayenne or crushed chili
    2 to 3 c. chopped green onions
    6 cloves garlic, pressed
    Oil

    Method
    Mix dry ingredients well with hands. Add enough warm water to obtain moist, firm dough.
    Add green onions and garlic. Mix well. Pat out palm size patties and arrange on oiled cookie
    sheet. Bake at 400 degrees for 10 minutes. Turn patty. Bake another 10 minutes.
    Serve hot.

  3. #3

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    INDIAN WHEAT BREAD

    1 pkg. (1/2 oz.) active dry yeast
    3/4 c. warm water (105-110 degrees)
    1 1/2 c. all-purpose flour
    1 1/2 c. whole wheat flour
    1 tsp. salt
    2 tbsp. butter, melted

    Method

    In small bowl dissolve yeast in warm water. Let stand 5 minutes. Place flours and salt in
    bowl of food processor. Turn on machine and slowly add yeast-water mixture.
    Keep machine running until dough just forms a ball. Place ball in greased bowl.
    Cover with towel and let rise 1 hour in warm place. Punch down dough and turn out on
    lightly floured surface. Roll dough into a log about 1 1/2 inch thick.
    Cut log vertically into 12 equal pieces. Roll each piece into a 6 inch circle.
    In large cast-iron or heavy skillet over high heat cook chapati one at a time,
    1-2 minutes until they begin to form bubbles.
    With tongs turn and cook other side about 1-2 minutes, until golden brown.
    Brush with melted butter.

    Note: Store tightly wrapped in the refrigerator for 1 week. To reheat,
    cook in microwave on high 1 minute on microwave-safe dish lightly
    covered with plastic wrap.

    Makes 12 chapatis.

  4. #4
    Join Date
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    who to make tandoori roti


    zep anna , me will try varleinaa i will...make into playdough

  5. #5

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    Tandoori Roti

    Ingredients:
    2 cups Indian whole wheat flour
    1 teaspoon salt
    1 tablespoon vegetable oil
    About 3/4 cup warm water (enough for a kneadable dough)

    Directions:
    Preheat oven to 350 degrees.

    Knead the dough, cover, and set aside for at least 1/2 hour (ideally 1-2 hours).

    Divide the dough in 10-12 equal pieces. Roll out into 5-6-inch rounds, paint lightly with ghee,
    then prepare by one of the two following methods:

    Make a slit from one edge of the round to the center.
    Wrap one cut edge around the other to make a cone-shape.
    Flatten the cone back into a disk, then roll out with the rolling pin to the
    thickness of carboard, about 5-6-inches wide.
    Roll up the disk into a "jelly-roll." Now curl the roll into a spiral, like a cinnamon bun.
    Seal the outside end by pressing with your fingers, then flatten and roll out
    with a rolling pin to the thickness of cardboard, about 5-6- inches wide.
    Place the roti on a cake rack, and set on top of the oven rack in your oven;
    bake until lightly browned. Paint one side of the roti with ghee to keep it from
    becoming brittle.

    You can also cook these in a skillet just like chapati. Remember to butter
    them when browned.

    Makes 10 - 12 servings; Serving size 1 slice

    Nutrition information per serving:
    Calories: 84
    Fat: 1.5g
    Protein: 3g
    Carbohdydrates: 15g

    from info..

  6. #6

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    Quote Originally Posted by suha
    who to make tandoori roti


    zep anna , me will try varleinaa i will...make into playdough
    sure kutty i can join you----- also

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