Jan 29, 2015

Chapatis: unleavened Indian Flatbread - Piadina Indiana senza Lievito

     English / Italiano (segue)

I must have discovered Chapatis in 2012. I hardly baked bread at that time and I believe Chapatis have been one of the keys that has unlocked the door to the (once to me) scary and immense world of homemade bread.
I couldn't believe that flour+water+salt and a little resting time could make my day! I immediately fell for its simplicity and great taste. 
Thank you so much Bread Baking Babe Elizabeth of "Etherwork" for having chosen this great recipe and thank you so much for your great video on how to make chapatis.


Recipe based on Flat Wholewheat Bread roti in “A Taste of India” by M. Jaffrey, p.192-193
Ingredients to make 8 chapatis:
140 g unbleached all- purpose flour (1 cup (240ml) )
70 g whole wheat flour ½ cup (120ml)
1 teaspoon salt
Just-boiled water up to 240 ml/1 cup (I’ve used 150/180 ml maximum) 
Note from Elizabeth: you don’t have to use all the water; the amount will vary drastically depending on air temperature and humidity. You just have to play with it. You are aiming for dough that resembles silly putty. (On regular non-humid days, I end up using about three quarters of a cup (180ml) and rarely use as much as a cup….)

Directions:
Prepare the dough:
At least 45 minutes before cooking the bread: mix flours and salt in a medium sized bowl. Add hot water gradually, stirring with a fork until you have a soft dough.
Using as little extra flour as possible, knead on a board or in the air for 10 minutes until the dough is soft and silky.
Put the dough back in the bowl. Cover with a damp cloth or plate and let sit on the counter for 30 minutes to one or two hours.

Put the tava (Indian frying pan) on medium heat. Do not oil it. Put the wire rack on another burner at the highest heat possible. Alternatively, put the wire rack over the burner and place the tava on top of the rack.

I've baked my chapatis in the preheated Solis contact grill as I did not have a tava or a gas burner and I could bake 3 at a time :-)

Shaping: 
Divide the dough into 8 equal pieces (picture 1).
Lightly flour each one and put 7 pieces back in the bowl. 
Cover the bowl. Form the piece of dough into a ball and flatten it (picture 2)
Roll it out into a round until it is quite thin but not too thin, about 2 mm (I’ve made a test and rolled one out as thin as possible: it became a delicious crackers!) 
As you roll out the dough, make sure it is not sticking to the board and that there are no holes. Keep the rolling pin lightly dusted with as little flour as possible and the board the same way.

Baking:
Place the round of dough on the hot tava (griddle) (I've placed mines on the hot grill - picture 3). As soon as you see little bubbles form, carefully turn it over using tongs. 
As soon as there are little bubbles on the reverse side, lift the bread off the tava with the tongs and place it on the wire rack (since the grill was warming up from the bottom and the top, I did not need to flip them)It should puff up (picture 4 & 5)
Turn it over once or twice to ensure that it puffs up completely. Don’t be worried to see a few dark brown spots on it. (If you are lucky enough to have a gas stove, you don’t need the rack; you can hold the bread directly over the flame.)

Put the finished bread into a pot and cover it with a lid. 
Keep it in a warm spot (oven or on a back burner). 
Roll out the next piece of dough and repeat until you have 8 chapatis/rotis. 
As you put a new chapati on the stack, turn the finished chapati over to keep the bottom ones from getting wet.

Picture 6: India meets Switzerland: Raclette Chapatis! Once the chapati was ready, I've put it back on the grill and added a couple of slices or Raclette cheese. Mmmm delicious!









segue





Fancy becoming a Bread Baking Buddy? Here's how it works:
- You have until the 29th to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread.
- E-mail the Kitchen of the Month (you'll find her name in my post) with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post.
- The Kitchen of the Month will post a round-up of the Bread Baking Buddies at the end of the week and send them a BBB badge for that month’s bread.
No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.

Short glossary:
BBBabes: this group's creators.
Kitchen of the Month: the BBBabe who has chosen the recipe of the month. On his/her blog you'll find the recipe written in details.
BBBuddies: who's baking along, has sent the link and picture to the Kitchen of the Month and has received the BBB badge.

Fancy becoming a "Back to the Future, Buddies"?
The idea of baking the BBBabes breads I had missed from the creation of the group in 2009 stroke my mind, as each and every bread they had proposed had turned out to be a huge hit.
And that’s how this project came to life: all the way from the beginning and back to the future, that’s what we are going to bake.
Join us, it’s going to be fun, it’s going to be delicious!

PS: If you wish, join the group on Facebook by clicking here.

Volete anche voi entrare a far parte del mondo dei "Bread Baking Buddies”? Ecco come funziona:  
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
- Avete tempo fino al 29 di ogni mese per preparare il pane e scrivere un articolo a riguardo sul vostro blog, includendo un link alla Kitchen of the Month (cucina del mese – colui/colei che ha scelto la ricetta. Il nome lo trovate nel mio articolo).
- Mandare una E-mail alla Kitchen of the Month con il vostro nome e il link al vostro articolo o lasciare un commento sul suo blog, dicendo che avete preparato il pane e il relativo link al vostro articolo.
- The Kitchen of the Month pubblicherà alla fine della settimana una raccolta di tutti i BBBuddies e invierà loro il magnifico Badge per il pane di quel mese.
- No blog, No problems! Inviate una e-mail alla Kitchen of the Month con una foto ed una breve descrizione del pane che avete preparato. Sarete così inclusi nella raccolta di BBBuddies.

Con tutte queste sigle, piccolo glossario:
BBBabes: i creatori / creatrici del gruppo
Kitchen of the Month: il / la BBBabe che ha scelto la ricetta del mese. Sul suo blog troverete la ricetta passo per passo.
BBBuddies: tutti coloro che hanno preparato il pane del mese, inviato foto e link alla Kitchen of the Month e ricevuto il distintivo (Badge).  


Volete anche voi entrare a far parte del mondo dei "Back to the Future, Buddies?”
Un paio di giorni fa sono stata colta dall’irrefrenabile voglia di preparare tutti i pani che mi ero persa dalla creazione del gruppo nel 2008… anche perché ogni loro ricetta si è rivelata un grande successo.
E così è nato questo progetto: ripercorrere tutta la strada dall’inizio e "Back to the Future", … ed è così che faccio appello a voi,  amanti delle cose buone fatte in casa: unitevi al gruppo: sarà divertente, sarà delizioso.
Se lo desiderate, unitevi al gruppo su Facebook, cliccando qui.

I've submitted this recipe to: 
Ho condiviso la ricetta con:
Sweet and That's it













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3 comments:

  1. Your bread looks great, Carola! Isn't it interesting that if they are rolled out really thinly, they become crackers?

    Many thanks for baking with us.

    ReplyDelete
  2. Love how that bread just puffs up!

    ReplyDelete
  3. At this point it's hard to remember how fearful I was to try yeast.
    That puff was thrilling wasn't it!
    Thanks for baking with us!

    ReplyDelete

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