Three years ago, I posted my recipe for chapatis at the Sybarite Forum, I was taught to bake by a German Utah who was married to an Indian and lived in India for some time. So this is a first-hand method, as they say. This Indian then worked together with my husband and he (my husband) liked these cakes so much that he asked to visit them and Utah taught us how to bake chapatis. Since then they got divorced, the Hindu left work, and my husband still eats them for breakfast, and I bake them every week on Tuesdays

They are made from whole grain flour, water and salt. They are also greased with butter, in the original it is ghee, but can be replaced with ordinary vegetable. The oil goes away quite a bit, I counted - only 2g per cake. You can eat them with raw salad, stewed vegetables, wrap a lettuce with processed cheese in them (my daughter's invention), or in general, with anything, like ordinary bread.
Do them like this. Flour is poured into a cup, I take about 1 kg, salt, pour in water as much as the flour takes to make the dough, like on dumplings, not steep and not liquid, so that you can then roll it out. They put it under a cup, cut a piece from it, about 100 g, roll it in flour, roll out a layer to the size of the bottom of the pan, I have approx. 28 cm, lightly smeared with a brush with liquid oil, then folded in three: the upper third is wrapped and placed on the middle, and the lower one is placed on top. In the same way, they are folded three times on the left and right, that is, first the right third is placed on the middle, then the left on top (or vice versa). It turns out such a square of nine layers of dough, it is rolled out again, first diagonally, then the corners, slightly smaller than the size of the bottom of the pan, so that you can easily put it there. It turns out such a square with rounded corners, it is not possible to achieve a round shape. When rolling, you need to take quite a bit of flour so that it does not fall from the finished cake and then does not burn in the pan. Cakes are baked in a completely dry frying pan (I have not tried a thick cast iron pan with a coating), over medium heat, both an electric stove and gas are suitable. Put a cake on a heated frying pan, do not move it right away - it sticks! - when after 20-30 seconds. it starts to bubble, turn it over (no longer sticks), bake the second side, feel it until it is browned, turn it over again on the first one and bake until it is also browned. Not all, but many cakes rise during the baking process and become like thick pillows. Beware, hot steam inside! The finished chapatis are put in a wicker bread dish, I just put a paper napkin down on the plate, because condensation forms on the plate. Immediately grease with oil on top, only to shine, that is, just a little.
They are baked quickly enough, with sufficient experience, you can do it alone, but at first it is better together, one rolls the cakes, and the other bakes them. You can't roll a lot at once, and then bake them, they dry out. When they cool down a little, I put the finished cakes in bags of 2-3 and store them in the freezer, where they do not deteriorate and do not dry. About once a week I spend an hour on this, but I'm not sorry to waste time on this. Flour for chapatis is special; if bread is baked from it, it will crumble strongly. Perhaps it is in the Indian Spice stores, I don't know. The bags say CHAPATI ATTA. They are the best made from this flour, but you can just take whole grain flour or mix it with white and bran.
Can I have a photo? I didn't quite understand how to fold them.
Spikelet, so I came with my cakes according to your recipe.

She did not add salt.Indian Spice Flour, Indian Whole Wheat Atta
500 g flour + 3 tbsp. l. bran
1 glass of cold water

I smeared the board and rolling pin with olive oil, did not sprinkle flour and did not grease the cakes.
Baked in a grill pan without oil. Folded like a recipe

Here's how much it turned out
Indian unleavened cakes chapatis

Thanks for the recipe
Here is a photo.

Indian fresh chapatis Indian unleavened cakes chapatis

And here is the video.

Alexandra, we had CHAPATI ATTA written on the brown bags and the girl was painted with a basket on her head (or something else?). But that was three years ago.
Spikelet, as if the word CHAPATI was not found anywhere on flour.
ATTA's word was, i.e. flour, No 1 Indian Whole Wheat Flour
So it's definitely not like that.

But the color is practically the same
Spikelet, thanks for the video!
and this is also a video chapty search
Great recipe!
I'm sticking here with my 5 kopecks - according to this principle I made khychins - the same cakes, only inside the filling - potatoes with cheese. And the same can be done from choux pastry.
And I just made a chapatis from peroxidized French sourdough. I just added whole grain flour and salt, kneaded, rolled (didn't even fold). The result is super-awesome cakes and do not sour a single drop.
Thanks for the recipe and idea.
I watched the video
and then it dawned on me, is it possible to make from wheat flour? (I don't have whole grain)
So simple, but beautiful and appetizing! I especially liked how the balloon inflates in a frying pan, only then I realized what they were inside
it’s definitely necessary to start a cast-iron pan on the farm.
baked yeast pits in a pan made of whole grain flour, also puffed up, it turns out a pocket inside. They look scary, but they are much tastier than pita made from bread flour.
yes, cast iron frying pan
the chapatis turned out to be luxurious, felt a puppy's delight when it turned out to "inflate" them baked from ordinary baking flour and in an ordinary teflon frying pan, but there is nothing to show, they were taken away even before I had time to move away from the stove for the camera

next time I'll bake more and stuff it with something
I also baked chapatis, already 3 types! I love thin lavash very much, wrap something in it ... cheese, for example ... So I will say, lavash just rests.
I baked chapatis in water, milk and, of course, wheat-rye. The taste on water and milk is not very different, almost the same, on milk it is denser or something.
Wheat-rye baked 50/50 (50 wheat flour, 50 - rye) Anointed with melted butter on top.
In general, it was our dinner, chapatis, chapasti with honey, chapatis with cheese. I didn't want anything else.
I recommend it to everyone, especially to lovers of lavash.
This is a chapatis on the water
Indian unleavened cakes chapatis
This is chapatis with milk
Indian unleavened cakes chapatis
They fried a little, did not have time to roll and fry at the same time, the latter were first rolled out, then baked.
This is a wheat-rye chapati
Indian unleavened cakes chapatis
Indian fresh chapatis
Here I am with my tortillas - first I kneaded the dough very steep with whey and sour cream, then I boiled it with boiling water and put it in the KhP for 20 minutes of kneading. I put rye flour on the table for dusting.

Indian unleavened cakes chapatis
and I immediately fell asleep in the HP and kneaded the dough in the dumplings mode, added olive oil 5 minutes before the end, the dough rested there a bit, and then just roll and bake for the third time I try to bake it for the third time (I wanted to freeze it to the nearest shashlik - kids, very good like to wrap a kebab with salad in pita bread) - ahha, right now! from the frying pan to the plate I do not always have time to convey

girls, but with sour cream, etc., this is probably not a chapatis, these are pancakes, they probably turn out

from rye flour, too, I wanted to try who has already done. tell me - do they also come out with a pocket?
With rye flour - also with pockets! Pockets from the puff pastry and the method of rolling.
Khychins are made on sour milk (these are the same chapatis, only inside there is still a filling).
MariV, my pockets are better obtained from the baking method and not from rolling out and what thickness of the flat cakes are you rolling out? in the photo they seem straight plump so
Quote: Kseny

and then it dawned on me, is it possible to make from wheat flour? (I don't have whole grain)
So whole wheat flour is wheat flour. It is only made from whole wheat grains. I tried adding rye, I didn't like it. And real "chapati flour" is made from some special kind of wheat, which (I think) has less gluten
Is this possible in an airfryer? Well, or in a stainless steel frying pan ..?
And real "chapati flour" is made from some special kind of wheat, which (I think) has less gluten

The flour used for chapat is coarsely ground. When we lived in India, I went to the mill and there they ground my grain.
Lyalya X
Spikelet64, thanks for the recipe !!! Today I baked chapatis for testing, since I don't have special flour, I had to bake from wheat with the addition of bran, but they ate these immediately. I will bake more next time.
and yet why only a cast iron pan? What are its advantages that nowhere else will such cakes be obtained?
Quote: Spikelet64

Cakes are baked in a completely dry frying pan (thick cast iron, I have not tried coated),

"did not try" does not mean "it is impossible in any case"
the advantages of cast iron are that it is harmless, it heats up well and keeps heat for a long time
Varagor turned out, turned out, I really baked lavash, not these cakes, but the recipe is very similar by the way, only from ordinary Ukrainian flour and a tip-top mustache.
Girls can I ask you? I just bought flour (5kg), I didn't read it, some other yellowish flour came home, it was written on the packaging Chappati atta, I didn't pay attention to this, I thought the name of the company then told my husband to buy another ordinary high grade, he also brought flour Chapati atta. I read the forum now I know what kind of flour it is .... I have it as much as 10kg. of this flour. I recently made a cake from this flour, the dough turned out to be firm, the cake absorbed the cream of course, but I was exhausted while making the dough. what else can you use this flour, please tell me !!!
Girls, if I have an electric stove, it will not work to inflate cakes ?? nobody tried it ??
I baked these cakes on the electric stove.
1. Oven under the lid, perfectly inflated.
2. Oiled cakes, put one on top of the other and cover (I covered with a plastic microwave cover). If this is not done, the cakes are oak and cannot be folded, at least for me.
Wow, thanks for the warning, I'll try now
in 20-30 seconds, I do not get so roasted, especially if it swells, then it is fried in the place of contact with the frying pan .. though I have ordinary flour ...
Mine also fried longer, just like yours, although the flour was chapatis.
I look forward to your impressions.
I believe that my attempt was unsuccessful, it is impossible to wrap anything in them, the stone ones are simple, they crunch like brushwood, neither a lid, nor a towel, nor a bag contributed to softening. In general, they were eaten, of course, very quickly, but I expected a different result
I still managed to fold them, but I also expected something different.
: girl_red: Oops! and I also make such cakes. And I just saw the topic. You can wrap something in them for the first 5 minutes (if greased abundantly after baking). I have another problem - I cannot roll them round, like the Indians. Therefore, they are not authentic, square. Nifiga are not Indian. But, as they say on our website, the taste did not suffer

shl. Sorry, I haven't read the whole topic, maybe there was already about the form, I just love these cakes for 70 years already. I got in to subscribe.
Well, in the first 5 minutes, yes !, I didn’t try the original, so I don’t know what to expect, if this is normal, then everything worked out for me

apparently I just need another recipe

I can't understand why your cakes are hard? They should fold perfectly. Maybe something with flour?
They should, they should, but they harden almost instantly. My husband really liked the taste, so I'll think about them some more.

Irisha, but I rolled them into a circle without any problems.Although it is more convenient to wrap it in rectangular ones.
I bake them in two versions. Some are flat and hard like matzo. Mine just crunch like that, I don't grease with any oil.
Others are like yeast-free pits - without browning under the lid, so that they just swell, until the first bubbles on one side over low heat, I turn, add gas and until swelling on the second side. I cut it in half and stuff it like pitas. I also do not lubricate with anything, I put it in a pile under a towel
Thanks for the recipe! They baked today. A frying pan with a ceramic coating, ordinary makfa flour - everything worked out. I didn't cover the pan with a lid, and so they puffed up (I'll try to open it now). And ready-made greased with melted butter well and covered with a lid for the microwave - soft. I held the last one on the slab - it turned out crispy, but not oak.
I baked the first one, it seemed insipid, so then, before folding, I smeared it with ghee and sprinkled with salt. Yummy! And I also tried to bake 2 things with cottage cheese - I salted the granulated cottage cheese, and sprinkled it on a greased cake, took a little cottage cheese. Well, very tasty! Now is a break, by the evening we will bake again
shtob did not dry flat cakes

Indian unleavened cakes chapatis
In this case, maybe I kept it on fire for a long time ...
Sorry, but this recipe is not chapatis, but paratha + chapatis, chapatis are a little simpler. It does not need to be flaked.

Chapati - a type of thin pita bread - is first prepared in a dry frying pan and then baked over an open fire. In this case, the cake swells with steam to such an extent that it becomes round like a ball.

* 2.5 cups (250 g) whole wheat flour (preferably coarsely ground)
* 2/3 cup (150 ml) warm water
* 1/2 teaspoon salt
* 2 or 3 tablespoons butter, melted

Combine flour and salt in a large bowl. Slowly add water and mix flour with it until you get a soft dough. Transfer the dough to a board and knead for 6-8 minutes, until you have a soft, moist, smooth dough. Sprinkle the dough with water, cover with a damp cloth and let sit for half an hour or more (up to 2 hours). Make sure that the surface of the dough does not dry out.

When the dough is done, place the tava or cast iron skillet over medium heat. Use wet hands to knead the dough and shape into 15 identical balls. Dip them in flour and roll them out thinly and evenly on a floured table. Make them as round as possible, about 14 cm in diameter. When rolling the chapatis, dust them with flour to prevent them from sticking to the rolling pin.

Shake off excess flour from the chapatis and place in a preheated skillet. When small white bubbles begin to appear on the surface of the chapatis, and the edges begin to curl upward, turn them over with flat tongs to the other side and hold in a skillet until the entire surface of the chapatis is covered with bubbles. Take the chapati with tongs and bring it to the fire, turning both sides over the fire for a few seconds, until it swells like a ball. The finished chapati should be completely baked - there should be no damp areas on it, and it should be covered with brown specks on both sides. Pat the chapati with your hands so that all the air is released from it, and brush one side with melted butter.

Chapatis can also be cooked on the electric stove. Place the rolled chapati in the skillet, turn it over until both sides are ready, then gently press the top side down over the entire surface with a soft cloth and the chapati will swell.

Serve the chapatis hot or wrap them in a cloth to keep them warm and soft.

Dough preparation time - 15 minutes.
The holding time is from 30 minutes to 2 hours.
The time for rolling out and cooking one chapatis is 2-3 minutes.
And here is the recipe for parathi:
2 cups (200 g) whole wheat flour (or wholemeal flour)
1 cup (100 g) finely ground wheat flour
2 tbsp. l. melted butter or ghee
150 ml warm water
1 tsp salt

Combine flour in a large bowl. Rub melted butter into it.Slowly add water and mix flour with it until you get a soft dough. Transfer the dough to a board and knead for 6-8 minutes, until you have a soft, moist, smooth dough. Leave it covered with a damp cloth. After 30 minutes, place a thick-bottomed skillet over medium heat. While the pan is heating, knead the dough, make 10 balls of the same size out of it and roll out onto flat cakes (not very thin), dusting the work surface of the board with flour so that the dough does not stick. Brush the surface of each flatbread with melted butter and fold it in half. Oil the surface again and fold each cake in half again. Then roll them out thinly to make large triangles.

Place the paratha in a dry, preheated skillet. When frying, move the paratha so that all the edges are baked evenly. Adjust the heat so that the bread does not burn. When both sides are golden brown, turn the paratha over and brush the top with ghee or butter (1/2 teaspoon). After this, the paratha should swell. Turn it over and grease the other side with oil. The paratha is done when both sides are golden brown.

If you do not serve parathas immediately after cooking, wrap them in a cloth to keep them warm.

* Dough preparation time - 15 minutes;
* Holding time - 30 min;
* The time of rolling and frying one parathi is 8 minutes.
I hope someone will come in handy))))
dashuta, it seems to me, you can lay out separate recipes
cool inflate on an open fire

dashutaWith your proportions, the tortillas swelled, but not completely. The dough is tough. I did not like.
Quote: lana19

I made chapatis or something similar from regular Makfa flour. For 500 grams of flour - 1 tsp a spoon under a knife of salt, 1 tbsp. l sunflower oil. 250 ml hot water 50-60 degrees. The ratio of water to flour is relative, depending on the flour. I was guided by the video of what the dough should be. I mixed flour, oil, salt in the bowl of the combine and began to add water. The dough shouldn't be tough. It is soft and moist, after kneading it does not stick to hands and does not tear when stretched, but stretches elastically. The photo shows that a bun has formed, the bowl is almost clean. The dough stretches well. Indian unleavened cakes chapatis Indian unleavened cakes chapatis .
Grease the dough with water, cover with cellophane and leave for 30 minutes-an hour. I fried chapatis in a dry Stoneline pan -28cm. Roll out a ball of dough weighing approximately 110-115 g, 2 mm thick. Shake off the flour thoroughly. I got a dough that requires almost no flour when rolling. I rolled it out on a silicone mat. And fry over medium heat until bubbles appear (see video).
What to do for chapatis swollen in a frying pan(gas stove), you can dry one side, slightly moisten the top of the cake with water before turning over, turn it over and cover with a lid, I use such a very ancient cauldron lid. It is flat and presses down on the chapatis. When the chapati begins to inflate, a slight hiss is heard and the lid starts to lift slightly. Indian unleavened cakes chapatis You can also do this - turn the chapatis over (fry the second side) as soon as the edges began to bend and the bubbles began to go, press the chapatis' edges to the pan with a damp cloth twisted in a ring to the size of the chapatis, increase the heat - the middle will begin to swell. Unfortunately, without an assistant, I was not able to film how the chapatis are inflated. I do not wait for the balloon to completely inflate - this is how very burnt spots are obtained. Well, if it is not blown up, it turns out a pocket.Indian unleavened cakes chapatis Don't be alarmed - this is an experimental chapati mixed with beetroot juice. (but what a pocket!)
But most of all we like chapatis stuffed with cottage cheese + suluguni + dill + raw egg + salt. (You can also without suluguni) I roll out the cake, put it on a plate sprinkled with flour. Filling (5 mm) and a second cake on top.Indian unleavened cakes chapatis I lightly press the second tortilla to the filling and connect the edges of the two tortillas by pressing them together.Indian unleavened cakes chapatis Transfer to a dry skillet directly from the plate.Indian unleavened cakes chapatis You can fry it under the lid, or without it, but when we turn the stuffed chapati, we need to lightly press it down to the pan with a folded kitchen towel. And the stuffed chapati also rises and tries to inflate Indian unleavened cakes chapatisIndian unleavened cakes chapatis Such is the structure, flaky in places, even with filling. The finished chapatis can be brushed with butter. I put the finished chapatis in a saucepan with a damp lid. So the chapatis do not dry out. You can cover the finished chapatis with a damp cloth. The main thing is not to overdry when cooking - the fire should not be low. Average!
Cool! I will do it! True, I read it as many as 3 times, trying to understand everything - that's what the disease does to the brain! On the third I understood everything! Thank you!
Sveta, thanks for the secrets, I breathe unevenly for chapatis and also experiment. I always admire your creative approach to cooking
An interesting temka was found in the bowels of the HP.
For a change, you should also try to bake Indian tortillas, especially since coarse flour is excellent for them.

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