You must definitely try the Chapati: it's a flat bread or bread without yeast, you'll become addicted to. If you're left without bread on Sunday night, you don't have time to make it rise up anything and they're coming guests, Do not worry. A solution is always found. For example,, You can try this Indian bread, chapati: is an unleavened bread, made only with flour, water and salt, from the process easy. And if you want to follow me on Instagram where I publish all my experiences with the yeasts.
The chapati or unleavened bread without yeast kneads all together, do you stand one hour, divide the dough into balls of the same weight, stretch of thin round slices which then bake on a red hot lyrics. The bread swells up like a balloon and, within a few minutes of cooking, is ready to be brought to the table. Perfect with cold meats, vegetables in oil, olives or cheese. You can stuff it with what you prefer or use it to accompany the food. Is’ good and lightweight. And did you make.
The only thing is to consume it just done, because being yeast-free the chapati hardens in no time. In case you advance and get tough, I also suggest alternative use: consume it in pieces cooked in a good broth with grated pecorino cheese. You will see that goodness.
If you have time and you like to knead, try my basic recipe for the SEMOLA BREAD, that I introduce you cooked in a cast-iron pot but that you can cook quietly even in the pan. Or the BREAD MILK, fragrant and fluffy, perfect for breakfast, to be cooked in a simple plumcake tin. And now I wish you good day!
CHAPATI (Indian recipe)Print This
- 250 grams of flour or
- 125 ml lukewarm water
- 2,5 grams of salt
Mix together all the ingredients for chapati working them well, until dough is smooth and homogeneous. Wrap it in plastic wrap and let it rest at room temperature for an hour at least. After the interval of rest, knead the dough for a minute (you will see that it has become smooth and elastic) and divide it into balls of the same weight, about 25 grams each.
Lay them out with a rolling pin on a floured surface to form the thin round slices about 2 mm. Bake each sheet of chapati on a text or a hot plate: Cook first on one side, then the other and then turn a third time. You will see that the bread will swell. Remove the pana chapatis from the fire and keep it covered with a cloth to keep moisture. The chapati is a bread to eat immediately, because once cold dries. Bon appétit!