1 1/2 cup flour, unbleached
1/2 cup flour, whole wheat
1 tsp salt
3 tbsp ghi
1/2 cup ; water
Directions
Mix flours, salt, and butter and add just enough water to make a firm
dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the
more the dough is kneaded, the lighter the bread will be. Shape the
dough into a ball, cover with a sheet of plastic and let it rest for
at least 1 hour. If left to rest overnight in the refrigerator, the
finished bread will be even lighter. When ready to bake, take a small
piece of dough about the size of a golf ball, or a bit smaller. On a
lightly floured board, roll the dough into a thin circle, about 5
inches in diameter. Repeat with all the dough. Heat a griddle or
heavy-bottomed iron skillet until it is very hot (you will notice the
smoke rising from it). Place the rolled out chapati on the griddle
and let it cook for 2-3 minutes, depending on how thin you have
rolled it. Using a pair of kitchen tongs, you can lift the chapati to
see if the underside has turned a golden brown. Flip, and cook the
other side about 1 minute. As they are cooked, store the chapatis on
a towel in a warm covered container until ready to serve. Serve as
soon as the last chapati is baked. NOTE: In India breads sometimes
are baked in the fiery clay tandoor, where they develop brown spots
and bubbles. To achieve a similar effect at home, you can use tongs
to hold each chapati over a hot gas flame until it puffs like a
little balloon. The chapati will collapse as it cools.
Servings: 10 servings
Chapatis Recipe brought to you by Recipe Ideas
Categories: Asian; Indian
The History of Recipes
Recipes as an idea can be observed back into the far past, in truth as far as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. Aspicius informs us how the chefs of Roman times made use of many different spices and herbs, including some that we all recognise such as bay, fennel and dill. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including basil and coriander. The introduction of these new culinary ideas led to a torrent in manuscripts on food, many of which are kept safe in private cookery archives. When we get to the 1900s, cooking publications are increasing in popularity mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Chapatis recipe.
