Text 9313, 68 rader
Skriven 2011-04-07 18:46:00 av DAVE DRUM (1:261/1381)
Ärende: DP 182
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chapatis
 Categories: Bread, Indian
      Yield: 1 Servings
 
  2 1/2 c  Whole wheat bread flour
  2 1/2 c  Whole wheat pastry flour
           (more if needed)
    1/2 ts Sea salt
      2 c  Water, cold
 
  Chapatis are a flat bread that originated in India.  At the cafe we
  make a whole wheat version and serve them stuffed with various
  fillings.
  
  In a large mixing bowl, mix 2 cups of the whole wheat bread flour, 2
  cups of the whole wheat pastry flour, the salt and water.  Add more
  flour (another 1/2 cup or so), beating with a wooden spoon until the
  dough is smooth and elastic.  Put the dough onto a floured board and
  knead for a few minutes.  Let the dough rest for 5 minutes and knead
  again, adding more flour as needed.  The dough consistency should
  feel like an ear lobe when you pinch it.
  
  Pinch pieces off and roll them into 15 balls about the size of a lime
  or small lemon.  Dip each ball into flour and set on the board, the
  floured side down.  When all the dough is used up, roll out each ball,
  rolling from the center out to form a circle about 1/8-inch thick.
  Use additional flour when to keep the chapatis from sticking to the
  board -- be liberal with the flour.
  
  When all of the chapatis are rolled out, heat a griddle or cast-iron
  pan on medium heat.  When hot, put chapati into the griddle/pan.  Cook
  for 1 to 2 minute(s) on one side about 1 minute on the other until it
  forms little bubbles but it is still soft, not stiff.  Then set over
  the stove burner on an open flame on low to medium heat. (The chapati
  should sit on top of the stove burner.)  Let the chapati sit on the
  burner for a minute and flip.  Allow it to fill with hot air.  A
  perfect chapati will puff up like a balloon.  Using tongs, pull the
  chapati off the heat and stack the hot chapatis on top of one
  another.  They'll stay hot for a while this way.
  
  To cool, spread the chapatis out and allow steam to rise.  Do not
  allow the chapatis to sit longer than 10 minutes after cooking or
  they will dry out.  Wrap them well in plastic wrap or place them a
  plastic bag and they will last for days refrigerated.  Or freeze some
  and pull out a few hours before needed.  Delicious with curry, or
  make a sandwich with them.
  
  Makes 15 chapatis.
  
  NOTE:  If you have an electric stove you will have difficulty in
  getting the chapatis to puff up on your coils.  An open flame is the
  secret to cooking the insides while keeping the chapati soft and
  flexible.
  
  Recipe:  "Horn of the Moon Cookbook" by Ginny Callan --  Recipes from
  Vermont's Renowned Vegetarian Restaurant --  Copyright 1987
  Published by Harper and Row, Publishers, New York, New York
  
  From: David Pileggi                   Date: 01-02-96
  Intercook
 
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