I simply adore chapatis. I salt all my savoury dishes except for chapatis. Why ? Because I like them neutral in taste so that they can soak up the lovely curried gravies and juices from the sauces. Once you taste them, you’ll be hooked for the same reason.
It’s almost like saying I love to drink still cold water with my curries in order to fully appreciate the spices from the curries. And, like water which accompanies your meal, so too chapatis are accompaniments. Therefore they need not shine through their mains, but rather assist in scooping and mopping up the deliciousness, and acilitating the culinary experience.
INGREDIENTS
450g/1 lb chapati flour or plain strong bread flour (organic)
250ml/9 fl oz cold water
vegan butter/margarine for spreading (optional)
METHOD
Place the majority of the flour in a very large bowl for kneading, and keep the rest to one side for dusting. If you happen blessed with a marble worktop, clean it and use that.
Make a well in the middle of the flour ,and pour half your water in and mix with clean hands. Then add the rest and knead until you have a sticky dough. Use the heel of your hand to fold the dough over and continue kneading for some minutes. You will need to knead for about 10 minutes.
Set aside for a few minutes to rest, then dust your worktop with the flour you put aside.
Now roll your dough into a long sausage cylinder shape and and with a dough cutter or other, cut 7-8 equal pieces. Take each one and roll into a ball, then knead it into a round shape ready for cooking.
Heat a non stick pan, and dry fry your chapati on both sides until brown circles form. Press the chapati down with a paper kitchen towel so as to avoid burning your fingers. Flip over and repeat.
When ready, place into a warm bowl and cover to keep warm. You can use foil for this, otherwise a fabric kitchen towel will do a great job, and you can then place them in a bread basket.
Enjoy them hot. You may of course place a small knob of vegan butter on each chapati as you layer them on into the basket.
TIP : Extra dough can be refrigerated and consumed within 24-48 hours. Shape into balls as per previous instruction and dry fry.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike
Fired Chapatis
Course: SidesCuisine: Indian4
servingsEasy Dry Fry Chapatis
INGREDIENTS
450g/1 lb chapati flour or plain strong bread flour (organic)
250ml/9 fl oz cold water
vegan butter/margarine for spreading (optional)
METHOD
- Place the majority of the flour in a very large bowl for kneading, and keep the rest to one side for dusting. If you happen blessed with a marble worktop, clean it and use that.
- Make a well in the middle of the flour ,and pour half your water in and mix with clean hands. Then add the rest and knead until you have a sticky dough. Use the heel of your hand to fold the dough over and continue kneading for some minutes. You will need to knead for about 10 minutes.
- Set aside for a few minutes to rest, then dust your worktop with the flour you put aside.
- Now roll your dough into a long sausage cylinder shape and and with a dough cutter or other, cut 7-8 equal pieces. Take each one and roll into a ball, then knead it into a round shape ready for cooking.
- Heat a non stick pan, and dry fry your chapati on both sides until brown circles form. Press the chapati down with a paper kitchen towel so as to avoid burning your fingers. Flip over and repeat.
- When ready, place into a warm bowl and cover to keep warm. You can use foil for this, otherwise a fabric kitchen towel will do a great job, and you can then place them in a bread basket.
- Enjoy them hot. You may of course place a small knob of vegan butter on each chapati as you layer them on into the basket.
- TIP : Extra dough can be refrigerated and consumed within 24-48 hours. Shape into balls as per previous instruction and dry fry.
