In Russia they say that "Bread is the head of everything" and "Lunch is bad if there is no bread." This also applies to India, where bread is the main dish on the table. Every Indian from an early age knows how to make chapatis - freshly baked unleavened cakes. This is a delicious, but at the same time, very easy to prepare food, without which practically no Indian family can eat.

According to traditional customs in India, bread in no case should be cold, but should be served to the table "in the heat of the heat." As soon as the guest eats one portion of the loaf, he is immediately served the next one, just removed from the fire.

The best part is that the process of making Indian chapatis can be done quickly and easily at home. As a result, you will get a very appetizing product, soft and slightly stringy, with an attractive appearance, which is created by crispy golden bubbles. In the photo you can see the alluring crust of ready-made bread.

Distinctive features of chapatis

The name itself has Turkic roots. It is derived from the word "Shappots", which translates as "Palm strike". Not a single national cuisine is complete without a bread recipe. Indian chapatis differ from others in that they contain such an ingredient as whole grain flour. In India it is called "Atta". It is radically different from ordinary wheat flour. Thanks to her, the breads acquire their taste and useful properties, and the dough during cooking is easily kneaded and obtained without lumps.

When using just such flour, all the minerals and many vitamins necessary for the human body remain in the bread.

In Western countries, bread is often used to help hook food onto the cutlery. And Indian people use a cake in this role. They tear off a piece, fold it in the shape of a bag, hook it with liquid food, and then transfer it into their mouth, eating both food and a kind of "fork". It turns out conveniently and cleanly.

How to make chapatis

The recipe for chapatis is very simple and the cooking process does not take much time. Of course, you may not be able to do it right away. It takes a little skill and practice. But even if you do not immediately achieve the desired result, the product will not deteriorate. The taste will remain unchanged.

Before starting cooking, you need to stock up on ingredients:

• 250 grams of rye flour and whole wheat flour (in a ratio of 1: 2). Can also be substituted with a 3: 1 mixture of wheat flour and bran)
• Sunflower oil - 1 large spoon;
• Warm boiled water - 200 ml;
• Salt - half of a small spoon;
• Melted butter - 2-3 large spoons.

Now let's analyze the recipe for making chapatis directly. The cooking scheme is extremely simple step by step:

1. Combine two types of flour with salt in a large container;
2. Gently pour in water and knead until a soft dough appears;
3. We move the dough onto the board and continue kneading for about 6-8 minutes, until it reaches a soft and moist state with a uniform consistency. Spray with water, place under a damp cloth and leave for half an hour to two hours. Watch out for keeping the surface of the dough moist;
4. With wet hands, wrinkle the dough and create about 15 balls of the same size. We immerse them in flour, then roll them into thin even circles on a pre-floured table. The optimum diameter is about 14 cm. To make all the cakes the same, you can level them with a saucer, cutting off the excess edges of the dough. When rolling, you can sprinkle flour on top so that the dough does not stick to the rolling pin;
5. We set a heavy cast iron pan with a handle on a medium flame, warm it up thoroughly. Shake off excess flour and place the crumpet in the pan;
6. You need to keep the Indian chapati in the pan until its surface begins to become covered with bubbles, and the edges begin to curl upward. After that, the donut is turned over with flat-surface tongs to the other side and held in the pan until this side is covered with bubbles;
7. Then the donut is taken with forceps and placed in front of an open flame. The tortilla should be flipped on each side over the fire for a few seconds, until it has the shape of a small swollen ball. The finished product must be completely baked. The degree of readiness is determined by the presence of brown specks on both sides of the crumpet and the absence of wet areas;
8. The cooking process ends with a hand clap on the Indian crumpet. This is necessary so that air comes out from the inside. You also need to grease one of the sides with pre-melted butter;

Serve hot by wrapping the chapatis in foil or cloth. This will keep them warm and soft. The decoration can be done by cutting the crescent-shaped cakes, and using mashed potatoes with fried onions as the filling. Or serve it like plain bread.

The result is a very tasty and quick meal that can replace the usual bread.

Chapati with cheese

But you can also improve this dish by making an interesting hearty snack out of it. For this you will need:

• - about 200 gr;
• Garlic - 3 teeth;
• Greens (optional);

1. Combine melted butter with finely chopped garlic.
2. Lubricate the crumpet with the resulting mixture, and also add the prepared mass of cheese and herbs.
3. Each cake is folded in half twice or rolled in the form of a roll.

The instructions for making chapatis are very simple. At the end of the cooking process, you will have a healthy product that you can incorporate into your healthy diet.

Video tutorial on cooking chapatis

Calorie content: Not specified
Cooking time: Not specified

There are tortillas in one form or another in every kitchen in the world. But today we would like to introduce you to the recipe for Indian flatbreads, which have a funny name for our ear "Chapati". No dinner in India is complete without Chapatis, can you imagine? They taste like thin pita bread. Traditionally, chapatis are baked in a dry skillet and then over an open fire - then the cakes are inflated like balls. But we will limit ourselves only to cooking them in a pan. Such Chapatis will be very good k.

Ingredients:
for 15-16 cakes with a diameter of 14-15 cm:

- 270 g of premium wheat flour;
- 180 ml of hot water (50-60 degrees C);
- 2 tablespoons of vegetable oil;
- 1/3 teaspoon of salt;
- butter for greasing cakes.

Recipe with photo step by step:

Pour flour into the bowl of a mixer or food processor. Add salt and about 2/3 of the norm of water and mix.

Add vegetable oil, mix.

Little by little, 1 tablespoon each, add water until the dough can be kneaded. The dough should be soft, moist, but there should not be a lot of flour, otherwise the cakes will turn out tough.

Knead the dough for about 10 minutes, until it stops sticking to your hands, it is very elastic and soft. We form a ball from the dough and, covering it with foil, leave it to rest on the table for 10 minutes.

Then we separate a small piece from the dough and roll it out thinly on a table slightly dusty with flour - 2-3 mm thick. Using a saucer and roller of a suitable size, cut out round blanks of cakes. We use the dough trimmings for the next cake. You can immediately cut out all the blanks, and then fry the cakes. And you can do it at the same time: while one cake is being fried, you have time to make the next one (just choose a convenient place so as not to run from stove to table).

Preheat a dry skillet, set the heat slightly below average and spread the cake. Bake the cake for about 1.5 - 2 minutes, until golden brown specks appear.

Then turn the cake over and bake on the other side.

Grease each cake with butter.

We stack the cakes in a pile. Cover with a towel to keep the cakes soft.

We serve tortillas hot, it is possible with

Almost all Indian bread in its composition contains a special flour made from wheat powder - "ata", therefore make indian tortilla in European conditions, it is not always possible to follow a traditional recipe, however, flat cakes from available products can be similar to classic ones and very tasty, especially in tandem with vegetable sauces.

After some practice, the process of making Indian flatbreads ceases to present any difficulty - it is easy and quick to bake bread.

How to bake Indian bread?

First you need to decide on the recipe. In India, many types of tortillas are baked, which differ from each other in the composition of the dough (although the ingredients are often the same for different tortillas), fillings and preparation methods. Often, ghee oil is used in cooking, which, in principle, can be replaced with ordinary vegetable oil.

1. Chapati (roti)- round, flat, unleavened cakes. During the cooking process, balls are formed from the dough, which are rolled into flat cakes and baked without oil in a special dish - "tave", a cast-iron pan. Instead, you can use an ordinary frying pan.

For making chapatis you will need wheat flour (preferably coarsely ground) - about 250 g, and water - about 150-200 ml.

Knead the dough. It is best to add water in portions so that there is no excess of it. After the dough is kneaded and elastic, cover the dough with a damp towel and let it sit for half an hour. After that, divide the dough into equal pieces (there should be about ten of them) and roll out the cakes. The chapatis should be baked in a well-heated heavy-bottomed pan for a minute on each side. A cast iron skillet is best. If the dough sticks, dust it with a little flour. Serve chapatis with vegetable sauces or as bread for soups and main courses.

2. Naan- flat bread, which is traditionally prepared in "tandoor", a special clay oven, but can also be baked in the oven. Yoghurt or milk is a classically obligatory component of the dough, which gives the cake softness and lightness. Naan is especially delicious when combined with herbs, onions, cheese and garlic.

To prepare naan you will need:

Flour - 300 g
Milk (heated) - 300 ml
Fast Acting Yeast Bag
Butter (or ghee butter) - 3 tablespoons
Vegetable oil for greasing the dough
Salt, sugar
If desired, you can add anise, chopped herbs or garlic to the dough.

Add salt, sugar, yeast to flour, pour in warm milk and knead the dough. Anise or finely chopped garlic can be added to the dough. Grease the resulting dough with vegetable oil, cover with a towel and place in a warm place overnight.

Divide the dough into several balls (about 5), roll into tortillas and bake in a well-heated oven.

Grease the finished cakes with butter. Serve hot. These cakes go well with a variety of sauces.

3. Puri- cakes, similar in their properties and dough composition to chapatis, but more fatty, because they are cooked in boiling oil.

You will need:

Flour - 350 g
Vegetable oil - 2 tablespoons
Salt
Frying oil ("ghee")

Knead to a tight dough and leave to rest for 15 minutes. Divide the dough into equal equal balls, roll into flat cakes (when rolling, so that the dough does not stick, it is better to use butter, not flour). Traditionally, puris are fried in a special dish called karkhai, but a frying pan or saucepan is also fine. Heat the ghee or vegetable oil in a bowl and when it starts to smoke, immerse the cakes in it and fry until they swell.

Serve hot as an appetizer with sweet sauce or cheese.

4. Paratha- like puri, it is a type of chapatis. Its difference lies in the fact that in the process of cooking it is sandwiched with a special oil - "ghee" (you can also use vegetable oil). Paratha is especially tasty when cooked with a vegetable filling.

To prepare paratha with potato and onion filling, you will need:

Flour - 300 g
Butter "ghee" or any other oil - 5 tablespoons.
Water - 150 ml
Greens (parsley, cilantro, onion)
Boiled potatoes - 2 pcs.
Salt

Knead a soft dough, cover with a towel and place in a warm place for 1 hour. Make mashed potatoes, season to taste, add herbs and onions. Divide the dough into 5 parts, roll it into flat cakes, put the filling on the center of each flat cake and pinch on top like a bag. Turn over so that the joint is at the bottom and gently roll into a thin cake. Spreading ghee (vegetable oil) on the cake, fold and roll the dough twice. Bake for a few minutes in a hot skillet, brushing with butter.

Serve hot with sour cream, natural yogurt, or vegetable sauce.

You don't have to be a top-class chef to make real Indian tortillas. It is enough just to stock up on the necessary products, as well as clearly follow all actions in accordance with the recipe.

Hearty bhaturi

For Hindus, homemade bread is a must-have product on the table. Almost no meal is complete without it. Outwardly, it is a cake that is prepared according to a special recipe using certain equipment. This product has many varieties. The most popular of these are:

1. Bhaturi.

2. Paratha.

4. Chapati.

Usually, wheat, corn, millet, barley and even rice flour are used to obtain such products. Indian tortillas are typically prepared using:

• tava (cast iron pan);
• tandoor (brazier);
• karkhaya (dishes with a spherical bottom).

The equipment used depends on the specific product. For example, you can try making a delicious Indian flatbread called bhaturi.

So, we need the following ingredients:

• 400 grams of wheat flour;
• 25 grams of white sugar;
• 350 milliliters of kefir;
• 12 grams of baking soda;
• a little vegetable oil;
• 5 grams of salt;
• sesame seeds.

Practical part:

1. Sift the measured amount of flour into a deep bowl.
2. Add sugar, baking soda and salt at the same time.
3. Introduce kefir in a thin stream. Let's start making the dough (no lumps). It should be soft enough and slightly sticky to your hands. Then the cakes will turn out to be tender and airy.
4. Form a ball with hands dipped in oil. Then you should roll it with a rolling pin into the layer (maximum thickness - 7 millimeters).
5. Bake on both sides in a skillet with very little oil. The fire should be medium. Bhaturi is being prepared pretty quickly. The hostess can only have time to turn them over.

In the process of frying, such cakes acquire a golden crispy crust. They are served with tea for breakfast, lunch or dinner.

Fragrant paratha

Some Indian tortillas are prepared with all kinds of fillings or various spices. For example, you can follow how the famous paratha is made.

To work, you need the following set of components:

• 170-200 grams of flour;
• 1 ¼ cup fresh (or frozen) green peas
• a teaspoon of cumin and lemon juice;
• 3 chili peppers
• 35 grams of vegetable oil;
• some water and salt;
• a pinch of sugar and turmeric.

The process consists of several steps:

1. Sift the flour, mix with vegetable oil, and then pour boiling water over and prepare an elastic dough.
2. Roll it into a ball and set aside for 30 minutes.
3. Grind peas with pepper in a blender. If a frozen product is used, then first it must be prepared by sending it along with the sugar to a double boiler. You can add a small piece of ginger root to the mixture for flavor.
4. Put the rest of the ingredients in the mashed potatoes. The resulting mixture should also be rolled into balls. This will be the filling.
5. Divide the dough into several parts, each of which is first rolled into a pancake.
6. Put a ball of filling in the center.
7. Fold up the edges and roll out again.
8. Bake in a pan on both sides.

Paratha is usually served with sour cream or yogurt.

Crispy puris

This option is ideal for vegetarians. Although anyone can make crispy and almost fluffy puris. These are Indian tortillas, the recipe for which does not include the use of eggs.

Here is a list of ingredients for 280 grams of flour:

• 5 grams of salt;
• 150 milliliters of warm water;
• 25 grams of ghee and a little vegetable oil.

Cooking technology:

1. Pour water into a deep container.
2. Add salt and stir well until it is completely dissolved.
3. Add sifted flour and, making circular movements with a wooden spoon, knead a thick dough.
4. Make a small indentation in the middle. Then pour the preheated ghee into it.
5. The final kneading must be done already on the cutting table. The mass should be soft enough.
6. Cover the dough with a wet towel and leave it on the table for 20 minutes.
7. Divide the prepared semi-finished product into parts.
8. Roll each piece into a cake with a diameter of 15 centimeters.
9. Fry in a pan on both sides in a large amount of vegetable oil.
10. Transfer the finished products to a napkin to remove excess fat.

You should get crispy openwork cakes covered with large bubbles. We wish you all Bon appetit!

Unleavened chapatis

We offer one more recipe. Chapatis are the most common Indian flatbreads baked by the locals. The main reason for this popularity is the minimum set of ingredients required for their preparation.

To make regular chapatis, you need to take: 320 grams of flour, 10 grams of salt and 100 milliliters of water.

Cooking instructions

Step # 1. First you need to make the dough. To do this, combine the flour with salt, and then add hot water and stir well. The dough should be moderately soft and not sticky to your hands.

Step # 2. The mass needs to be rolled into a ball, put in a plastic bag and left for a couple of hours (you can even overnight).

Step # 3. Divide the dough into pieces, and then form small balls from them.

Step # 4. Roll the blanks with a rolling pin into flat cakes 5 millimeters thick.

Step # 5. Bake in a clean skillet without oil.

Step 6. Turning the product to the other side, you can see how it begins to slowly "inflate". Then we put the filling in this "bag".

The finished tortillas are usually stacked on top of each other. Be sure to treat the surface of each of them with oil.

Curvy naan

There is a more difficult option. These are Indian naan cakes. In this case, yeast dough is used. And it usually takes a lot of time.

Product set:

• one and a half glasses of milk;
• 1 egg;
• 50 grams of butter;
• 2 cups of flour;
• 5 grams of salt;
• 100 milliliters of water;
• a teaspoon of dry yeast;
• 25 grams of sugar;
• a couple of chives.

The sequence of making tortillas:

1. Combine water with milk and add a little sugar. Pour this solution over the yeast for 15 minutes, so that they begin to work.
2. Add flour, egg and mix the ingredients thoroughly to prepare the dough. It should lie on the sidelines for at least an hour.
3. Divide the dough into pieces, roll them into balls and let the blanks lie for another 15 minutes, covering them with a towel.
4. Make thin cakes from the balls with a rolling pin.
5. Bake in a skillet for 2 minutes on each side. When heated, the dough swells.

Want to keep cooked tortillas warm for longer? Then place them on a parchment-lined baking sheet.

So, we have shared with you the recipes for fragrant Indian tortillas.

I love homemade cakes, but I don't like messing around with them for a long time. Therefore, the recipe for Indian tortillas often helps me out. Chapatis can be served with soup instead of bread, or with tea, jam or honey. Making them is as easy as shelling pears! An important plus - chapatis are made from whole grain flour in a dry frying pan, which means they are much healthier than traditional bread!

Chapati Ingredients:

• whole wheat flour - 1 cup
• water - there is no exact proportion, it depends on the flour. Pour gradually!
• ghee or butter (optional)

Equipment:

• frying pan
• pliers (optional)

Making chapatis

Pour the flour into a wide container, gradually add water and knead the elastic dough.

We need the dough to be homogeneous and not stick to our hands, in fact, this is the test of the amount of water. If the dough sticks, add more flour. Pour in the water a little at a time so you don't have to constantly add flour or you'll end up with a mountain of tortillas!

The dough should be as shown in the photo.

Tear off a piece from a lump of dough and roll it into a ball the size of a tennis ball (for table tennis, not for a large one, of course).

Pour flour on the working surface, form a cake from the ball with our hands, so that it is easier to roll it out. Roll it out!

You need to roll it out thinly, but so that the cake does not break. A thickness of 2 mm will be optimal. If the dough suddenly sticks to the rolling pin, brush it with vegetable oil and add a little more flour to the dough.

Preheat a frying pan and put our chapatis on it. The pan must be dry! There is no need to add oil.

While the cake is heating, roll out the next one. Do not forget to look at the pan - something interesting will happen there soon. Are bubbles starting to appear on the chapatis? Fine! We turn it over to the other side and warm it up for just a few seconds.

Then we grab the cake from the pan with tongs and put it directly on the burner. Look what is being done!

The cake turns into a pillow. This will definitely happen if you roll out the dough evenly and well.

Ready. Put the chapatis on a plate, release the air from it and grease with oil. The cakes cool quickly, I advise you to cover them with something while you bake the rest.

Easy and fun!

Advice: call the children, babies usually really like the moment when the cake swells