Indian cuisine flatbreads with sauces. Cooking Indian flatbreads

Delicious chapati flatbreads are a pastry that is considered traditional to India. Since this bread turns out tasty and satisfying, the recipe has gained popularity in other countries. The preparation of such flatbreads, which do not contain yeast or oil, is especially common in Afghanistan and Nepal. But what prevents us from preparing such a simple and unpretentious delicacy? Nothing! It is worth mentioning that chapatis are usually fried on open fire. Since not every one of us has a private house or cottage with a grill or tandoor located outside, you can make such a delicacy at home. It will turn out no less appetizing, crispy, tasty. This is the similarity between chapati and Jewish matzo and Armenian yeast-free lavash. As an analogue to regular, familiar bread, these flatbreads are simply perfect!

Cooking time – 1 hour.

Number of servings – 4.

Ingredients

To make Indian chapatis, you don't need any rare or expensive ingredients. All the necessary products (and these are only 3 components) can be found in any store. Write down:

• drinking water – 150 ml;
• whole grain flour – 250 g;
• salt – 2 pinches.

On a note! Original flatbreads prepared according to a recipe from India, it is customary to lubricate butter, while they are still just in the heat of the moment. This component can be taken according to your own taste.

How to make chapatis

Indian chapati flatbreads are not as difficult to prepare as it may seem to novice cooks. This recipe does not hide any special secrets or secrets. That is why, even if you have never been to India or are hearing about such pastries for the first time, you can safely begin a culinary experiment. Everything will be a success! Proposed step by step recipe with a photo will help with this, and a video will answer any remaining questions.

1. The first step is to deal with the flour. It should be sifted thoroughly. You can do this immediately in a deep bowl or bowl.

1. Flour must be mixed with salt. It is very important to mix the mixture thoroughly so that the salt is distributed evenly.

1. Now you need to pour it into the dry mixture in a thin stream. drinking water. To ensure that the flour dissolves as desired, take a warm liquid. Do not pour out the entire amount at once. Do this in portions. In this case, after adding the next part of the water, mix the mass thoroughly.

1. Next you need to move on to kneading the chapati dough. To make Indian flatbreads excellent at home, you will need to knead an elastic and soft composition. Knead it thoroughly but delicately. As a result, you should get a mass that does not stick to your palms at all.

1. Roll the resulting dough into a ball. It should be wrapped in food grade cellophane. Give the mixture about half an hour for the so-called proofing.

1. When the dough has “rested”, it will need to be divided into several fragments.

1. Each piece must be thoroughly rolled out with a rolling pin. The result will be a thin and even layer.

1. Next, you can move on to directly frying the flatbreads in Indian style. To do this you will need to take a thorough cast iron frying pan and heat it up.

On a note! No need to add oil! Creamy product not used here either!

1. Then you need to lay out the chapati from without yeast dough, which is prepared simply and quickly, in a dry and hot frying pan. The flatbreads will inevitably puff up when frying.

Note! If you have the desire and time, the empty cavity in the flatbreads can be filled with any filling: both sweet and salty. After all, the taste Indian chapatis neutral.

1. All that remains is to lubricate ready-made baked goods butter.

Our delicious chapatis are ready! Start tasting!

Video recipes

Of course, novice cooks who have never delved into the essence of the cuisines of other cultures and have not tried to fry flatbread in a frying pan may be confused or frightened. To prevent this from happening, and as a result the hostess can be 100% confident, it is worth using video recipes. The instructions provided cover the entire Indian baking process in great detail. So watch and feel free to repeat these culinary experiments:

Step-by-step recipes for making Indian flatbreads and various options: chapati, puri, paratha, with pumpkin, chickpea flour

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

7 gr.

1 gr.

Carbohydrates

178 kcal.

Option 1: Recipe for classic Indian flatbreads

Flat and unleavened bread is called chapati. Difficult to reproduce Indian flatbreads without specially ground flour, spices and special utensils. Ask for ingredients at Indian food shows. Buy with reserve. It seems that the dish is simple to prepare, but it may not work out the first time. You need skills, dexterity and our step-by-step recommendations.

Ingredients:

• 260 gr. flour coarse;
• 175 ml water.

Step-by-step recipe for classic Indian flatbreads

Warm up the water.

Place flour on a plate.

Make a hole in the center of the flour mound.

Pour water into it.

Add flour in small portions to a hole filled with water.

Knead a thick dough.

Now wipe the Indian flatbread dough with flour, wrap it in a clean wet towel and leave it to rest for about thirty minutes.

Divide the dough into nine pieces.

Roll out the flatbreads.

In India, chapatis are laid out and fried on a tavi. We will use a cast iron frying pan. Place it on the fire and let it warm up thoroughly.

Place some flour in the bottom of a cast iron skillet.

Place the chapatis. Time yourself for one minute.

Then the Indian flatbread can be turned over to the other side.

Place the flatbreads and bake for one minute on both sides. Serve warm with sauce or vegetable soup.

Option 2: Quickly prepare Indian flatbreads

Making any type of Indian flatbread does not take much time. The entire cooking process consists of three stages: kneading dough, shaping products and baking. You can cheat and add instant yeast, so the dough will melt faster.

Ingredients:

• 2 tbsp. regular wheat flour;
• Instant yeast according to packet instructions;
• 4 tbsp. l. ghee butter;
• 1 tbsp. milk;
• 1 gr. anise;
• 10 gr. greenery;
• 1 tbsp. l. vegetable oil;
• Salt and sugar.

How to quickly cook Indian flatbreads

Pour anise, salt, yeast, sugar and flour into one cup.

Stir the dry mixture.

Pour warm milk into the flour with additives.

Knead the dough until stiff.

Coat the dough vegetable oil.

Divide the dough into five or six pieces.

Chop the greens.

Add greens to each piece of dough.

Roll out portioned flatbreads.

Turn on the oven. Let it heat up, and the products will melt during this time.

Bake for 5 minutes on a hot baking sheet.

Grease hot Indian flatbreads with ghee and serve with a variety of sauces.

Interesting: What is the secret Indian oil? You know, it is no different from Russian creamy. Melt it in a water bath, bring to a boil, let it sit and pour into a clean and dry jar. Can be salted and stored without refrigeration.

Option 3: Indian puri flatbreads fried in boiling oil

These are crispy little flatbreads. Fried in large quantities oil that is poured into the karhai. We will cook puri in any deep pan with thick walls or in a slow cooker using the “Frying” program.

Ingredients:

• 2 tbsp. flour;
• 2 tbsp. spoons of ghee;
• 1 tbsp. water;
• Oils for frying.

How to cook

Knead the usual unleavened dough. You will need flour, warm water and salt.

While kneading, add warm ghee in portions. This will make the dough softer and more elastic.

The dough needs to be kneaded thoroughly. Let the process of making puri become a lesson in Indian meditation for you, focus on the desire to treat your household with delicious Indian flatbreads.

Roll the dough into a ball and wrap it in a damp towel.

Let the dough rest, and after half an hour, remove the towels and get ready to form the cakes.

To do this, divide the dough into seven equal parts. First roll small balls, coat them with oil and then roll them out.

Pour the oil into a convenient container: deep fryer, multicooker bowl, duck pot or regular deep frying pan.

Slowly lower one crumpet into the hot oil.

Has the dough turned golden and started to bubble? Turn the donut over quickly.

Fry all the crumpets.

There is no such person who would not like crispy bubbly donuts. If you need to win someone's favor, then be sure to treat them with homemade puris.

Option 4: Indian paratha with filling

This type of Indian bread is similar to chapatis, but filled with butter and vegetables. In this recipe, I suggest making a layer of potatoes, garlic and herbs.

Ingredients:

• 240 gr. flour;
• 17 gr. ghee;
• 100 ml water;
• 150 gr. potatoes;
• 50 gr. greenery;
• 6 gr. garlic;
• Salt and pepper.

Step by step recipe

Place the peeled potatoes in the spiced water. While the future filling is cooking, make the dough.

Knead flour and water into a soft, elastic dough.

Wrap the dough in a towel or cling film.

Let the dough rest for an hour.

For Indian flatbreads you will need delicious filling. Drain hot water, in which potatoes were boiled.

Add butter to potatoes and mash.

Choose the herbs for the filling to suit your taste: parsley, cilantro, dill, mint, basil.

Chop the garlic and chop the herbs.

Stir the puree with the herbs.

Cut the dough into 4 parts.

Roll out all the pieces of dough.

Brush each flatbread with butter.

Place puree and herbs in the center of the flatbreads.

Gather the edges of the flatbread together and pinch.

Turn the bun over, seam side down.

Lightly press the filled ball with your hands and then roll it out.

Heat the frying pan.

Brush the top side of the flatbread with oil.

Turn the parathas over and place the oiled side in the pan.

Lubricate with oil raw side and turn it over again.

Serve hot flatbreads with any dish instead of bread and a side dish. There are many popular options for filling: mashed potatoes with onions, peas, cauliflower and even cottage cheese. The only thing that remains unchanged is the cooking principle.

Option 5: Indian flatbreads with pumpkin

Everyone knows that you can cook porridge with pumpkin. But few people know that there is interesting recipe heat. This Indian name for baked goods is similar to the Russian word for “warm”. These flatbreads taste just as good.

Ingredients:

• 230 gr. pumpkins;
• 175 gr. flour;
• 30 gr. bran;
• 2 tsp. seasonings (turmeric, fennel and cumin);
• 30 ml vegetable oil;
• 0.5 tsp. ginger;
• 40 ml water;
• Salt.

Step-by-step instruction

Cut the skin off the pumpkin and remove the seeds.

Grate the raw pumpkin pulp.

Mix together half the flour, salt, spices and water.

Add chopped pumpkin, vegetable oil and the rest of the flour to the dough.

Divide the dough into 9-10 balls.

Roll each piece of dough into a flat cake.

Grease a dry frying pan.

Place the flatbreads on the hot frying pan one at a time. Fry quickly on both sides and stack.

Coat Indian flatbreads with pumpkin and seasonings with sour cream and sprinkle with grated cheese.

Option 6: Indian chickpea flour flatbreads with peas and zucchini

This kind national pastries called pudla. The dough consists of two types of flour: wheat and chickpeas. Pieces are added during the kneading process. various vegetables, beans and greens.

Ingredients:

• 300 gr. chickpea flour;
• 75 gr. wheat flour;
• 450 ml water;
• Baking powder;
• 80 gr. tomato;
• 120 gr. green peas;
• 100 gr. zucchini;
• 12 gr. garlic;
• Cumin;
• Coriander;
• Salts;
• 1 lime;
• Oils for frying.

How to cook

Pour boiling water over the tomatoes. After a couple of minutes, remove the thin skin from them. Chop the pulp.

Zucchini also needs to be peeled and then chopped.

Mix two types of flour with baking powder.

Add water to flour mixture.

Start kneading the dough. Gradually add vegetables and peas. Add seasonings, garlic and some herbs to taste.

Divide the thick dough into small pieces.

Roll out the flatbreads; they are similar in size to Russian pancakes.

Place a tablespoon of clarified butter in a cast iron skillet.

Fry each poodle on both sides.

Place the flatbreads together and steam for about five minutes. If the products are well fried, then the last tip is optional.

Serve with yogurt or sour cream.

For Hindus, bread is part of their culture. He is loved, respected and generally treated with great respect. It is worth noting that the bread in this country is the famous Indian flatbread.

Types of bread

Indian cuisine is very diverse, so even such a simple product as bread, there are several types. The most famous Indian flatbreads:

IN national cuisine there are dozens in various ways and options for their preparation. Every woman in India should know how to bake bread. I must say that this is not an easy task. First you need to know that Indian flatbreads are prepared mainly from certain types of flour:

• maida (product of finely ground varieties),
• atta (coarse durum wheat),
• rice,
• legume

A specific flour is used for each product. This further determines it appearance And taste qualities. There are even certain rules that regulate how, when and with what you should eat certain flatbreads. It's interesting that your unusual bread Indians sometimes use them as original cutlery. This habit has been preserved among many eastern peoples.

Basic cooking rules

Typically, Indian flatbreads are cooked in deep pans, on hot metal sheets, in a clay oven or in a huge frying pan. Each type of bread has its own specific method. And the process of preparing some of them resembles a real ritual. For example, the dough for “rumali roti” is rolled out first with a rolling pin and then with your hands, smoothly turning it in the air. The result is a very thin round workpiece with a fairly large diameter. This is probably where the name of this flatbread came from. In Hindi, the word “rumali” is translated as “handkerchief”. Indeed, it turns out very similar. This “scarf” is placed on a frying pan turned upside down and baked over low heat. It is not difficult to carry out this procedure, since the dough for these cakes, as a rule, is made very soft and elastic. It practically flies in the air, and then, like a thin film, is applied to the pan and cooked in literally a matter of minutes.

Puff Envelopes

Everyone can try to cook Indian dishes at home, you can choose any one. It all depends on the taste of the cook. Take, for example, crispy paratha. To prepare the dough you will need:

• 300 grams of wheat flour of two types (200 grams of coarse and 100 grams of fine grinding),
• a teaspoon of salt,
• 150 milliliters of water (necessarily warm),
• a couple of tablespoons of melted butter.

Cooking process:

1. Pour all the flour into a wide container.
2. Add oil and thoroughly grind the products together.
3. Gradually adding the remaining ingredients, knead the dough, cover it with a damp cloth and leave to mature for 25-30 minutes.
4. Divide the finished dough into several equal parts, each of which rolls out into a layer.
5. Grease the resulting piece with oil and fold it in half.
6. Repeat this procedure again.
7. Roll the prepared semi-finished product thoroughly with a rolling pin, place it on a very hot frying pan and fry well on both sides.
8. Then grease the top layer with oil again. After that, the cake will swell a little.
9. Turn it over and do the same with the other side.

Now you can serve golden Indian flatbreads. The recipe calls for eating them hot. And if guests are delayed, it is better to wrap it in a cloth for a while so that the product remains warm.

Dough ball

“Puri” - Indian flatbreads in the shape of a ball - look very impressive on the table. They are easy to prepare. To do this you need to have the most simple products based on the following: for a glass of flour - ½ glass of water, a teaspoon of vegetable oil and half a teaspoon of salt.

And you need to prepare it as follows:

1. Mix flour with salt.
2. Add water and knead a fairly thick dough.
3. Pour in the oil and mix well again.
4. Cover ready dough cling film on all sides and leave it alone for 30 minutes.
5. Divide the ripened mass into parts, roll each of them into a bun, and then press with a rolling pin.
6. Bring vegetable oil to a boil in a frying pan. Place the flatbreads in it one by one and fry on both sides, carefully turning over with a slotted spoon. There should be enough oil so that the workpieces are completely covered with it, that is, deep-fried.

After a few minutes, you can safely put the finished “puri” on a napkin. Indian flatbreads of this type are perfect as hearty breakfast. It’s best to serve stewed vegetables as a side dish.

A simple recipe for your favorite bread

The most popular among the population is the Indian flatbread “chapati”. And this despite the fact that it contains only water and flour. Even salt is added solely to taste. But this does not make the famous flatbread any worse. It can be prepared at home without special effort. You just need to maintain the following ratio of products: for 160 grams of wholemeal flour you need to take half a glass (i.e. 100 milliliters) of water.

1. Knead the prepared ingredients into a dough using your hands. Cover it on all sides with a towel and leave for half an hour.
2. Then sprinkle the workpiece with flour and repeat the kneading again.
3. Divide the dough randomly into pieces, roll them into a ball, and then flatten them into a flat cake.
4. Sprinkle semi-finished products with flour on both sides. Carefully roll each into a thin flat cake of a larger size.
5. Heat the frying pan and place the workpiece on it without adding oil. Fry on both sides for 3 minutes until characteristic brown spots appear.

Chapatis should be eaten hot, brushed with butter. Cooled tortillas can be used to make filled sandwiches.

Delicious naan

According to local residents, Indian naan flatbreads are considered the most delicious. They are very easy to prepare and do not require any exquisite ingredients. So, the list necessary products: for 3 cups of flour - 1 tablespoon of vegetable oil (or other fat), dry yeast and 1 cup of water and milk (or yogurt).

Cooking sequence:

1. IN warm water Dissolve the yeast with sugar and leave for 10 minutes.
2. Add the rest of the ingredients and knead into a soft but very sticky dough.
3. Place it in the oven for a couple of hours to proof at 35 degrees.
4. Divide the finished dough into portioned pieces and leave under the towel for another 30 minutes.
5. Place the pieces on a baking sheet, stretching each of them lengthwise.
6. Bake at maximum heat on both sides.

The bread turns out soft and airy. It can be sprinkled with seasonings, and then pieces of such flatbread can be dipped in a specially prepared sauce.

Filled bread

Indian flatbreads with cheese are another type of national bread. Outwardly, they are very similar to Georgian “khachapuri”. But the difference in taste is noticeable. To prepare such a specific product, you will need: for 3 cups of flour - 2 eggs, one teaspoon each of sugar and salt, a glass of kefir, a teaspoon of soda, 50 grams of butter and hard cheese, 15 grams of vegetable oil.

Preparation:

Lightly grease the finished product with oil to make the cake softer.

Culinary secrets

Not everyone has the opportunity to travel to India and try real national bread there. No problem. Experienced experts tell you how to cook Indian flatbreads under normal conditions. home cooking. For example, Indian “paratha” with potatoes. As you know, most Indians are vegetarians, so this recipe comes in handy. To work you will need:

• 1.5 cups flour,
• 4 potatoes,
• ½ cup boiling water
• half a teaspoon of salt,
• 2 tablespoons vegetable oil,
• a bunch of greens (feather onions, dill and parsley),
• a little garlic and ground black pepper.

Making vegetable paratha is easy. To do this you need:

1. Mix salt with flour, pour in oil, and then, gradually adding water, knead the dough. The result should be an elastic bun. Set it aside for 20 minutes.
2. Boil the potatoes. During this time, chop the greens. Connect the components together to form homogeneous mass. If desired, you can add a little chopped garlic.
3. Divide the dough into pieces, roll each of them into a thin layer.
4. Place the filling in the middle of each sheet and fold it into an envelope. Then roll it out into a flat cake with a rolling pin.
5. Fry the preparations in a frying pan.

Hindus usually eat vegetarian paratha with spicy sauce.

There are several main types of Indian bread - the most popular are:

• naan bread (yeast flatbread cake),
• chapati (it contains flour and water),
• dosha (very thin pancakes),
• paratha,
• puri.

Indian bread recipes are quite simple, but the key issue is the special flour. Of course, you can also make this bread with our wheat flour, but the taste and texture will not be exactly the same as the original. But it's worth a try.

This Indian bread, lukewarm, served with aromatic sauce and perfect soft meat- real jam. Chapati is ideal product for meat and sauces. Indian flatbreads called capati or Indian chapati bread are very similar to regular flatbreads. They are usually prepared from whole wheat flour. You can also use them as cutlery - for picking up food. You can also fill them with filling and roll them like this. They can be served with various types curries, soups and sauces, and wrap various fillings in them (like flatbreads).

Of course, the bread we prepare will taste a little different from the bread in India. It depends on the special flour, which is not widely available in our country. Your loaves may not puff up the way they should on the first try, but they will still be fluffy and delicious, so don't be discouraged. Chapati is the simplest, cheapest Indian bread, it is eaten in India in Everyday life. It is best baked in a Tandoori oven.

This flatbread tastes best right after baking.

• 1/2 kg flour
• 1 glass of water
• 1/2 teaspoon salt

Mix the flour, about 1 cup of water and 1/2 teaspoon of salt into a soft but not sticky dough. It should come away from your hands and form easily. Roll the dough into a ball, cover with a napkin, and leave for half an hour to rest. Mix again.
We form small balls, which we roll out, adding flour if necessary, into small, thin, round cakes (no more than 15 cm). Fry them immediately hot frying pan no fat.

Remove from the pan when they are dry and well-cooked - a few seconds on each side. Now for a moment we place them directly on the gas flame. The cakes will then begin to smoke, you just need to be careful because they burn easily. Serve immediately, very hot.

In Indian cuisine, bread is served for every dish and for every meal. In northern India this is capati.

Indian naan flatbreads

Flat naan bread is also a dish Indian cuisine. They are traditionally baked in a special oven called a tandoor. You can serve them for breakfast or as a side dish for dinner, such as chicken curry.

It's hard to imagine visiting Indian restaurant without the taste of freshly baked, flavorful flatbreads called naan. Long naan flatbreads made from yeast dough, traditionally cooked in a clay tandoor, are served while still warm as an accompaniment to various Indian dishes. Even without a special oven, we can successfully prepare delicious and aromatic naans in a regular oven. home oven. Naan can be enriched to taste with coriander, cumin, black pepper and garlic. Indian bread naan goes well with curry and dense vegetable sauces and meat dishes.

Naan - recipe

• 1 egg
• 200 ml milk,
• 400-450 grams of flour + a little flour for kneading,
• 20 g sugar,
• spoon of salt,
• 2 tablespoons oil,
• a handful of black cumin (optional).

Heat the oven to a temperature of 220 °C. Place a baking tray in it to heat up. Beat the egg with a fork and combine with milk. Mix flour, sugar and salt. Fill liquid ingredients to the bulk and knead the dough. Leave for 15 minutes. Add butter to the dough and knead again. We separate pieces from it the size of a ping-pong ball and roll them out into flat cakes with a diameter of 10-15 cm. Add black cumin seeds to the dough so that they do not fall off after baking - 1/4 teaspoon is enough. Place the naan bread on a preheated baking tray lined with baking paper and bake for 5-7 minutes until lightly browned and bubbly.

Indian naan with cheese and garlic

Using the same recipe, you can prepare naan flatbreads with cheese and garlic; to do this, put some in the rolled out dough. grated cheese and garlic, fasten the edges and roll out again. Next, bake as described above; you can also fry the nann cake in a frying pan.

• one and a half glasses of whole wheat flour (preferably for chapatis),
• half a glass of white flour,
• 5 tablespoons butter.

Sift the coarse flour, add two pinches of salt and gradually pour in warm, but not hot water (2/3 cup), and then knead the dough like dough for dumplings. Knead for 5 minutes. When ready for paratha, the dough should be smooth. Wrap it in a damp cloth, cover with foil, cloth and leave for half an hour.

Melt butter in a saucepan. Knead the dough again, roll it into a roll and divide it into 15 equal parts. Cut into pieces, roll into balls, roll each in flour and roll out not too thin (3 mm thick). Spread each flatbread thinly with melted butter and fold in half.

Spread again and fold into quarters and roll out thin. On medium heat We put a Teflon frying pan, and when it warms up, fry for about 2 minutes until golden brown. When the Paratha flatbread turns golden, spread it melted butter– it should swell and separate.

The paratha is served warm to keep it warm, you can keep it covered with foil in the oven preheated to 60 degrees.

Puri bread - recipe

• 2 cups of flour,
• half a glass of bran,
• 2 tablespoons butter,
• 3/4 cup milk,
• 1 liter of oil for frying.

Pour flour, bran, half a teaspoon of salt into a bowl and mix thoroughly. Heat the oil in a small saucepan, pour in the milk, bring to a boil and remove from heat. Wait until the mixture cools down.

Gradually pour cool milk into the flour and knead into a smooth dough; the table can be greased with a small amount of butter. After three minutes, divide the dough into 16 equal parts, form balls, which are then rolled into flat cakes 2 mm thick.

Fry the puri in oil so that the dough does not stick to your hands, grease them with oil without flour. Heat the oil in a pan - when a piece of dough thrown into it immediately rises to the surface, this means you can start frying.

Carefully place the puri in the oil - they float quickly, so “sink” them with a slotted spoon and let them float again. After that, we turn them to the other side and when the bottom part is golden, we take them out. The entire operation takes about 1.5 minutes.

Bread Dosa - recipe

Making dosa is a kind of art. The dish originates from South India. This bread comes from rice flour and lentil flour. You can also prepare dosa with wheat flour.

• 1 and 3/4 cups wheat whole grain flour,
• 1 teaspoon baking powder,
• 5 tablespoons vegetable oil,
• a pinch of salt.

Sift the flour into a bowl, add 1 teaspoon of salt and baking powder. Then pour in 2 cups of warm boiled water and mix everything thoroughly. The dough will be like pancakes, but denser. Cover the bowl with the dough with a cloth and leave in a warm place for an hour. Then stir again.

Heat the Teflon frying pan well. Once it is properly heated, pour in the batter using wooden spoons and spread it thoroughly on the surface. The dough should be thin.

When the dosa is fried on one side, fry it for another minute on the other side. It is best to keep the dosa in a stack in an airtight container. It is separated with your fingers and dipped into sauces, or you can stuff the dosa like pancakes.

I love homemade cakes, but I don’t like to tinker with it for a long time. Therefore, the recipe for Indian flatbreads often helps me out. Chapati can be served with soup instead of bread or with tea, jam or honey. Making them couldn't be easier! An important plus is that chapatis are prepared from whole grain flour in a dry frying pan, which means they are much healthier than traditional bread!

Chapati Ingredients:

• whole grain Wheat flour- 1 glass
• water - there is no exact proportion, it depends on the flour. Pour gradually!
• ghee or butter (optional)

Equipment:

• frying pan
• tongs (optional)

Making chapatis

Pour the flour into a wide container, gradually add water and knead the elastic dough.

We need the dough to be homogeneous and not stick to our hands; in fact, this is how to check the amount of water. If the dough sticks, add more flour. Add water a little at a time so you don't have to constantly add more flour, otherwise you'll end up with a mountain of cakes!

The dough should look like in the photo.

We tear off a piece from the lump of dough and roll it into a ball the size of a tennis ball (for table tennis, not for big tennis, of course).

Pour flour onto the work surface and form a flat cake from the ball with your hands to make it easier to roll out. Let's roll it out!

You need to roll it out thinly, but so that the cake does not tear. A thickness of 2 mm will be optimal. If the dough suddenly sticks to the rolling pin, grease it with vegetable oil and add a little more flour to the dough.

Heat a frying pan and put our chapati on it. The pan must be dry! There is no need to pour oil.

While the flatbread is heating, roll out the next one. Don't forget to look at the frying pan - something interesting will happen there soon. Will the chapati start to get bubbles? Great! Turn it over to the other side and warm it up for just a few seconds.

Then we grab the cake from the pan with tongs and place it directly on the burner. Look what's happening!

The flatbread turns into a pillow. This will definitely happen if you roll out the dough evenly and well.

Ready. Place the chapatis on a plate, release the air from it and grease with oil. The cakes cool quickly, I advise you to cover them with something while you bake the rest.

Easy and fun!

Advice: call the kids, kids usually really enjoy the moment when the cake puffs up