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Cooking Recipes


How To Make Soft Chapati Recipe

Steps. Pour the flour into a large enough bowl. Add the water and stir until a firm form of cash that doesn't follow the walls of the bowl. (In a food processor, this process can accelerate.

Please check out the teaching manual, to see if the machine can mix 1 kilogram of flour (more than 2 lb) + other ingredients (usually 1/2 liters of water) If not, try to divide all the ingredients in half).

Store each piece until they have the diameter of a dinner plate. If properly mixed, even without a floured kneading board, the dough should not be too soft or sticky. If it is, add a little flour until it stops. The similarity may vary, depending on the type of wheat used.

Heat the pan until relatively hot. Carefully insert a chapati and wait until the bottom starts to dry. Turn it on and spray it with about 1 or 2 teaspoons of oil on top while the bottom is slightly drowned. After a while, turn the chapati back and repeat the same process. 

 If the pan plate is not too hot, the bottom of the chapati is brown after 1 1/2 to 2 minutes. Repeat both on the other line. If they brown too fast or seem to burn unprepared, reduce the bonfire. When ready, the chapati feels soft and has light brown spots (see image).

See the source image

Content created and supplied by: JosKui (via Opera News )


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