Text 34547, 71 rader
Skriven 2015-12-25 14:48:00 av DAVE DRUM (1:123/140)
Ärende: Five 1114
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chapatis
 Categories: Five, Breads, Asian
      Yield: 15 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" 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
  
  From: David Pileggi

  Uncle Dirty Dave's Archives
 
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