Knead chappathi flour for soft chapathis
Topic started by madhu (@ pcp09896809pcs.ewndsr01.nj.comcast.net) on Wed Sep 1 09:37:15 EDT 2004.
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How do you knead chapathi flour by hand to get soft chapathis.
Should water be added little by little.
For how long should it be kneaded.
What propotion of flour and water to be used?
How do you know the dough is just right consistency
Responses:
- From: Andal Balu (@ user-11fal0t.dsl.mindspring.com)
on: Thu Sep 2 16:56:47 EDT 2004
To make the kneading easier, you can use the atta kneader attachment in the Ultra grinder. It kneads very well and you do not have to strain too much. It helps you fluffy puris, soft chapathis and best parothas.
If you do not have the grinder, use cold water for kneading the dough. You measure the flour, add salt and add water little by little till the flour is one big ball and it is not sticking to the vessel or your hand. (There is no measurement for the water as the amount of water needed depends on the freshness of the flour, brand of the flour etc.) Once you finish kneading, add two tsp of oil and knead couple of more times and the oil coats the dough ball. let it sit for a couple of hours before you make the chapathi.
- From: juju (@ adsl-215-214-94.aep.bellsouth.net)
on: Fri Sep 3 11:06:45 EDT 2004
Hi there,
When u make the dough, add two teaspoons of oil and add water in portions as you knead. Knead until all the flour mixes well with water and the dough is very very slightly sticky. Lift the ball of dough and slap it 7 or 8 times on the plate. Cover it with a container so that the moisture does not vanish and leave for 2 hours (minimum) before you make the rotis. Also, roll the dough out only when u need it. Do not roll it out much earlier. When u roll it out, since the dough is slightly sticky, sprinkle flour as needed to roll it out comfortably. Most of all use a soft flour. I think this should work.
Thanks,
Juju
- From: KH (@ ip68-11-218-91.br.no.cox.net)
on: Wed Sep 8 20:05:51 EDT 2004
Hi Madhu,
I prepare chapathi with Golden Temple Atta, it comes out very soft for me! It all depends on how you knead and the amount of water u use.
Here's how i preapre,
Mix well 3 cups of flour with 2 tbsp of crisco shortening or butter. Add enough salt and mix well again or u can add salt to the water and knead. Sprinkle slightly hot water little by litlle(like 2 sp at a time) to the flour and keep on mxing well. you will need around 1 1/4 cup of water approx and 1 tsp of salt for 3 cups of flour. Once all the flour gets together, stopping adding water, it should not be sticky. Knead well and slap it with force for few mins. Then finally add 2 sps of oil and knead well with pressure, so that the air in the dough comes out, just couple of minutes. Then place the dough in a wet paper towel or soft white cloth for an hr or two.
- From: KH (@ ip68-11-218-91.br.no.cox.net)
on: Wed Sep 8 20:06:48 EDT 2004
contd..
Then roll out uniformly in to chapathis, if needed dut it with the flour while rolling. Then heat a tava and add 1/2 tsp of oil and place the chappathi, turn it over when u see small bubbles on the surface. cook for a min and turn again, with the help of foled paper towel press the chappathi slightly which will help to balloon it up. Then remove from tava and apply little ghee or butter on it and place in a hot pack. Repeat the process till all done, this way u'll get soft puffed chapathis. It may look as a long process, but it's not. Once u get used to it, i'm sure u'll like it!
- From: KH (@ ip68-11-218-91.br.no.cox.net)
on: Wed Sep 8 20:09:48 EDT 2004
sorry typo, it hould read as " if needed dust it with the flour" and " folded paper towel".
- From: madhu (@ pcp09896809pcs.ewndsr01.nj.comcast.net)
on: Fri Sep 10 10:08:47 EDT 2004
Thanks andal, juju , KH
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