Rye chapatis

Category: Bakery products
Rye chapatis

Ingredients

Welding:
5 cereal flakes 35 g
Wheat bran 15 g
Boiling water 250 g
Dough:
Welding
Vegetable oil 20 g
Wheat flour 200 g
Rye flour 100 g
Salt 1 \ 2-1h. l.

Cooking method

  • Pour boiling water over the flakes and bran and leave to cool. It is more convenient to leave it overnight.
  • Add to the steamed cereals
  • Knead a soft, non-sticky dough. Wrap the dough in foil and leave to dry for 4 hours. I didn’t, so some of the cakes broke during cooking.
  • Divide the dough into 12 pieces of 50 g. Round each piece.
  • Heat the cup. With your hands, knead the round into a cake, put it in a chapatit. Close the lid sharply, open it. Flip the cake from side to side several times. Wait for bubbles to appear. cover with a lid for a few seconds, wait for it to swell:
  • Rye chapatis
  • Remove ready-made chapatis and cover with a towel. The correct chapatis should have a pocket:
  • Rye chapatis
  • Delicious!!!
  • I took the recipe from here as a basis:

Note

The chapatnitsa came to me from India itself. It's hard to even imagine - what progress has reached !!!)))) Packed so that you can play football.) The box is lined with foam, paper on top and a hand-sewn cloth bag.
Rye chapatisRye chapatis

Inside the device itself + adapter. Coating warranty for 3 years.
Rye chapatisRye chapatis

Video from the manufacturer:


Tashenka
Congratulations! And thanks for the recipe. I will definitely try. I love rye pastries very much.
Olya_
I also congratulate you on the chapatnitsa and the recipe is very cool. Thank you. I will definitely try this weekend.
Omela
Natalia., Olyathanks girls. I would be glad if you like it.
lappl1
Mistletoe, congratulations on purchasing a new toy. Here are all the ingredients I have to make these very chapatis. Except for chapatnitsa ... And without her you can?
Omela
Ludmila, Thank you. : rose: In the original, just without it, and it is done:
More precisely, there will be just cakes. For the chapatis to be roasted over an open fire.
lappl1
Thanks for the link, Ksyusha. But I will be able to open it only on May 11 - I have already "eaten" all the internet traffic, so while my speed is a turtle, you will not watch the video .. And open fire is not a problem - even on gas, even on the street ... So I'll wait 11 May, I'll watch the video and then I'll start chapatis ..
Omela
You don't have to look there. The dough is simply rolled into a flat cake with a rolling pin and baked on a heavy dry sklovrode on both sides. Here's how to fry chapatis to make them swell:

lappl1
Quote: Omela
you can see here:
Aaaaa, again a video ...: plach7: In general, either I'll wait for a new month for my Internet (May 11), or I'll try to do so, without a video. I already went to Yandex, they recommend putting a divider on the gas and making the cake bulge on it. I'll try to do it and report back. Thank you, Omelochka, for a useful recipe!
Omela
Quote: lappl1
there it is recommended to put a divider on the gas and make the cake swell on it.
Everything is correct. First, fry in a pan, and then immediately on the divider. Good luck!
lappl1
Well, that means I'll try to do so.
Quote: Omela
Wait for bubbles to appear. cover with a lid for a few seconds, wait for swelling
Mistletoe, okay, will I come along with one more question? Regarding the chapatnitsa ... When you close the lid for a few seconds, how do you see that the bloating has begun? And yet - does the lid of the chapatnitsa fit tightly to the cake or is there a gap between them? I ask the questions to what, maybe, from the available means to build a chapatnitsa? For example, press a cake on top with the bottom of another pan ... Or this number will not work ...

Omela
It's easier with a divider. Then you will have to heat up the second pan too much.

I added a video of the baking process with the chapatnitsa in the first post, you will see later. The lid does not fit snugly, it rises under the bulge. Here the dough is "heavy", so not so strong. And in the classic ones, it swells up like a ball and practically jumps out of the chapatit.
lappl1
All clear. I will try with the divider, without putting it on the back burner ... And then I'll watch the video. Mistletoe, thank you!
Omela
Tanyulya
Ksenia, congratulations !!! Rzhaaaan little !!! Need to try! Thank you.
Tata
Oksanochka Well, how great is it Where to order such a chapatnitsa in Moscow? Or is it only possible on ebay?
Omela
Tanyulya, Tata, Thank you! Unfortunately, we do not sell them.
Tata
Omela, Oksana throw off the link where you ordered from and how long you waited. Looked at ebay.com there are many different. What to look for.
Omela
I bought here. Took more expensive certified allegedly. I ordered it on April 14th.

🔗

Tata
Oksanochka sorry, but I can't understand how your model differs from this

🔗

GruSha
Oksana, congratulations! Even the + adapter is great !!!
Kokoschka
Omela, congratulations on your purchase! I'll have to try this recipe too!
Omela
Quote: Tata

I can't understand how your model differs from this
Tata, is distinguished by the manufacturer's brand. Plus, it says on mine that there is a 3-year warranty for coverage + certificate. Purely visually - the same.

GruSha, kokoshka, Thank you for your congratulations!
Inusya
Ksyunya, I'll beat the tebe! ... Well, what should I do now? I’m dumb with chapatnitsa.
And the hotsa cakes!
Kara
Inuska, yak you haven't seen the bulo for a long time!
Inusya
Yes, Irochka, that's how she got out on the cake, the girls know how to lure ... ...
Omela
Inusya, honey, hold on !!!!

Here you can see how to make on the stove:
NadinAn
I wonder if you bake them on the grill? Will they swell? As long as you buy this thing, you can choke on saliva
Omela
Hope, in theory, on a smooth plate you can try.

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