Tortilla Maker or tortilla maker. Chapatit or flatbread maker

[julifera]

julifera, and which model of the waffle iron?

[Yulechka]

Yulechka! And technology! You are welcome!

[Model:]

Model: Cloer 285
Dough: Tanyulino, only a little less water - minus 1 tbsp. l:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=376090.0
Technology:
Once at the very beginning, grease the plates with butter.
- help the waffle iron a little and preliminarily flatten the cake with your palms;
- quickly press down hard and immediately open (I pressed through a towel, since the stainless steel waffle iron decently heats up);
- wait, without particularly touching (because this is a waffle iron - the tighter the contact with the plate, the better);
- when the bottom side is almost ready - a coup and the chapatka starts to swell a little, if you cover it with the upper heating element, it swells up much more actively;
- like this, under the upper heating element, and cooked, half-bloated, otherwise they would not be baked completely.

Baked at maximum power - 5

Perhaps in the waffle iron they turn out not so thin, I have nothing to compare with, moreover - I do not know what chapatis should actually be, I have never eaten real ones. But those that turned out were as if flaky, a little crispy and at the same time soft, there was a hole inside - go to sleep what you want.
We ate everything instantly

Julia, IS IT for sale with us?

I bought from us in Serviro 3 years ago, but they have not been brought there for a long time.
Where else is there - I don't know, I haven't looked. Then it cost 300 UAH (it cost me a discount of 270)

[Julia]

Julia, thanks for describing the process

Friends go to India. I want to try to order them a chapatnitsa. The person I want to ask does not understand. What to look for when choosing ?! And another question is it hard ?!

Girls, and my chapatnitsa arrived from India. : yahoo: I am so glad I paid on March 8, but it was only 7 days on the way. Now can't wait for the weekend to try

Friends go to India. I want to try to order them a chapatnitsa. The person I want to ask does not understand. What to look for when choosing ?! And another question is it hard ?!

Katya, she weighs a little over a kilogram. And you need to pay attention to the quality of the surface so that it is scratch-free. My daughter told me that they are of different brands. Forks they all do not fit ours. We just cut it off and screwed on a new fork.
Olya, how can you wait until the weekend! I tested it on the same day!

Olya, how can you wait until the weekend! I tested it on the same day!

I come home from work very, very late, I do not want to do everything in a hurry. I want to do it with feeling, with sense, with consistency. Something like this

[svbone]

svbone, Thank you. I ordered it. Waiting to be brought will not be brought

I come home from work very, very late, I do not want to do everything in a hurry. I want to do it with feeling, with sense, with consistency. Something like this

Well done! And I am a hurry, I must now and immediately! Better still not to rush, I definitely threw a kilogram with a chapatnitsa!

I ordered 02.20 and only today received a notice for the parcel, I will receive it tomorrow evening, and on Friday evening I am leaving for a week, so I can only try it upon arrival ... sorry ...

Girls, and my chapatnitsa arrived from India.

Olya, where did you order it, if not a secret?

Of course, it's not a secret)))
I ordered it here 🔗
simultaneously with our Mist, today we got together))

I definitely put on a kilogram with chapatnitsa!

but this is what I'm afraid of

I made a chapati in a Cloer waffle iron - it's heavy for me, it crushes well!

This is what I want more than a chapatnitsa We do not sell

Today I tried to make chapatis on the Smile waffle iron. Didn't work at all: nea: I see. this is not a german waffle iron and the power is weaker. There could be no talk of any pockets.
Conclusion - I will buy a normal chapatnitsa, although they are not yet in the warehouse of one of the Belgian Internet stores, but I have plans for a month, so we will wait.
I will add, and the taste is very, very, very! Well, in general, the Chapatin is needed!
And I will add - they were also musically made for me, the music was not the same as that of Tanyulya, but they sang well too.

[Mirabel]

Mirabel, they should not sing, because moisture comes out and the pockets will not work. They are obtained by steam, which swells the dough))

And why did Tanyulya sing? Although she didn't have any pockets either.

When you press hard and a little longer, they sing)

The pockets will be flattened sharply, then turned over, not tightly closing - pinching, then a pocket will form.
I press hard and use these cakes as thin pita bread, then fold into a triangle, cheese there and bake on the grill.
I store it in a towel and in a bag.

Tanya, how is your coating behaving? Cheto I have it darkened in the middle.

Tanya, how is your coating behaving? Cheto I have it darkened in the middle.

No, I haven't noticed yet. Seems to be OK. of course fries like crazy, you gape a bit, consider it burned.
A sister from the Emirates flew in, says they have Hindus only chapatis and eat rice, but they have some kind of special flour, she says she would know, she would bring it ... but

I also received my "Best" chapatnitsa, just like Tanya and Masha had. I made cakes from whole-grain wheat flour-250 g, although it took 200 ml of water. (150 ml was not enough) + 1 tsp. salt +1 tbsp. l. vegetable oil. The dough lay under the film for an hour at room temperature. The cakes were baked easily and very quickly, they did not stick to the top lid at all, but from such a dough they rolled up with difficulty, they were rather crispy. I had to lightly grease them with melted butter with a brush after baking for softness. I'll try to make it from plain flour or 50x50. Yes, even this plug with an adapter from the chapatnitsa did not want to fit into my outlet, I had to take a tee and bite off a little plastic in it in order to fit into the holes. The cakes are very thin, and when you flatten the dough strongly and sharply, the chapatnica squeaks from the steam release. In general, you still need to practice on it, adapt, some cakes swelled, some did not.

[Asya Klyachina]

Asya KlyachinaI am convinced once again - the proportions of water and flour are relative! It all depends on the flour. I have been focusing on the type of test lately. It should be so sticky. Approximately, as in this video. I make it even wetter. And at the end I grease not with oil but with a hand well moistened with water. I also noticed that the longer the dough rests (a day or more) in the refrigerator. The more plastic it is and the more it inflates when frying. The cakes are very thin and without oiling. Only after frying should they be placed directly under a towel or in a container with a lid. I still make chapatis in a skillet. The dough was left in the refrigerator for 1.5 days.

but they have some kind of special flour,

They have ATTA flour, it is just whole grain wheat of coarse grinding, in the "Indian Spices" store you can buy 2 kg 178 rubles, it's a pity we don't have such a store in the city (and we don't sell ATTA flour in other Indian stores either) to just compare for interest with our regular whole grain flour. Probably the same.

I still make chapatis in a skillet

Well, frankly speaking, you don't lose much without a chapatnitsa, although hunting is worse than bondage. It’s only good that you don’t need to roll it out, and the thing is flimsy and its price is 500 rubles. by force, not 2300 rubles, as it is obtained from India. But I never found them anywhere else.

About the flimsy chapatnitsa absolutely agreeable, I immediately wrote, this is not our cast-iron pan for centuries.But the device is interesting and making cakes is very convenient and interesting.
I do it often, the last time I ate delicious hummus




You can stuff mashed potatoes or hummus into this pocket.

[lana19]

lana19Thank you very much for the uploaded video! so everything is clear and detailed. And I did not make the dough at all.
It turns out that you can also make chapatis on glass-ceramics, but I was already desperate.
Let's experiment

[Tanyulya]

Tanyulya,
Oh yeah yeah! Hummus is delicious with pita, which means it will be gorgeous with chapatis too.

And I'm just thinking about purchasing a chapatnitsa. In the meantime, I do it in a frying pan, the usual one with a ceramic coating. I make the dough by eye to make it soft, but I always fill it with very cold water, let it stand for a while, then knead it for 5-7 minutes, and put it in the refrigerator. And they themselves inflate themselves even inappropriately. I make the dough in the morning, divide it into balls and put it in the refrigerator when I need to take it out and fry it. Mine are now only on flat cakes and graying, ordinary bread is no longer willing. I used to do it in the oven, it turned out like pitas.

[bukabuza]

bukabuza, please write your dough recipe

Yes, yes, please write.

Pitas are made on yeast dough, I can't put a photo right now, since the oven is covered, and I haven't bought a new one yet.
For Pete: Flour - 500g, salt - 1 hour. l., sugar - 1 hour l., dry yeast - 0.5 h. l., water about 300 ml., vegetable oil - 2 tbsp. l.
Mix the dry ingredients, at a low speed then add water little by little, but you need to look at the dough sometimes you need less water, and sometimes more, then add oil. Let the dough rise, then knead, and rise and knead again. Then divide into equal balls and let sit for 10 minutes. roll out the cakes, put on a baking sheet and bake for 5-6 minutes at 250 degrees. They pout and then you can put the filling inside. The main thing is not to overexpose in the oven, they should remain soft, not ruddy.

Cakes in a frying pan made of unleavened dough: flour - 500g, cold water - 350ml, salt - 1 hour. l. Knead everything for 5-7 minutes, then put in the refrigerator for 40 minutes. Then divide into balls, roll out and fry in a dry frying pan, periodically turning over. I usually 5-6 pieces at a time, cook, put the rest in the refrigerator. It has been checked that the more it has cooled, the more the cakes are inflated. Once there was no time to cool down, they were practically unheated.

[Elena]

Elena, Thank you.

[bukabuza]

bukabuza, Thank you! I'll try to do it with ice water! I usually fill the flour with water at a temperature of 40-50 degrees. Unsubscribe later.

I forgot to write, the more the dough rests in the refrigerator, the easier it rolls out. Just a few movements and the cake is ready. The rolled dough does not run off.

And a photo and video about pita can be viewed HERE

[Elena]

Elena, bukabuza, thanks a lot for the recipes

These are the pits that are obtained, as in the links. I have been cooking them for many years and I really like them. It is especially convenient to take barbecue. In a frying pan, only a couple of months I reached the recipe by trial and error, since the oven broke down, I had to look for a replacement.

Even on unleavened dough, Miracle turns out good, and you can put different fillings.

I do it often, the last time I ate delicious hummus

Tanya, what good cakes you have, they puff up. I think that I will also get the hang of it over time, my husband liked it from whole grain flour, they are very satisfying. And I am all drawn to ordinary refined unleavened flour, which is less useful.

I do it often, the last time I ate delicious hummus

Oh, Tanya, did you still make hummus? Did you like it? For my taste, the perfect combination with tortillas

[bukabuza]

bukabuza,
Please explain to the gifted! so do not put a cake on the fire to swell? After the refrigerator, will it swell up in the pan?
And at what heat to cook them?

Oh, Tanya, did you still make hummus? Did you like it? For my taste, the perfect combination with tortillas

Ol, did. Liked it, we eat. Even a video of a beginner in hummus was filmed * JOKINGLY * Of course, that I read it, I did it, then Kuuucha recipes ...

After the refrigerator I take them out and immediately roll them out one at a time. while one fry the second you roll. I cook on a small comfort (I have gas) almost at the maximum. it all depends on the thickness of the pan and its diameter. the main thing is to wipe the pan with a napkin after each cake so that the flour does not stop.

[bukabuza]

bukabuzaif you're going to order whistles. I'm also thinking about buying a chapatnitsa. In the meantime, I'll try in a frying pan.
How to roll thin ?!

5-7ml, but that's all by eye too. you try different thickness, you may like it thicker or thinner.

It is checked that the more it has cooled, the more the cakes are inflated. Once there was no time to cool down, they were practically unheated.

Do you roll out in advance and lay something during storage or keep in the refrigerator with balls, and roll out before baking?

And I still can't decide whether I need it or not. I wish I could touch it live ... I tried to make cakes on the Midea grill. It turned out fine. But in the oven and in a frying pan, it also turns out fine ... Apparently you need to ripen ...

In my opinion, in the chapatnitsa, the main charm in the instant rolling of the cake is very thin and that's it. Speeds up the process greatly.