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Best Chapati recipe I have found

(15 Posts)
JHMJHM Tue 25-Apr-17 19:08:14

allrecipes.co.uk/recipe/23452/east-african-chapati.aspx

Followed this recipe last night for bread to go with a lamb curry from the freezer. I just wanted to share as it was so easy and the results were fantastic. Im going to make them again and use them for wraps, with stews and stuff. Brilliant recipe.

sonlypuppyfat Tue 25-Apr-17 19:20:15

Would that be plain flour

JHMJHM Tue 25-Apr-17 19:33:51

It didnt specify so I used SF and it worked brilliantly.

JHMJHM Tue 25-Apr-17 19:34:15

Sorry SR

sonlypuppyfat Tue 25-Apr-17 20:31:04

Ok thanks

Todayistuesday Thu 27-Apr-17 22:00:15

Best recipe for chapatis ever, thank you for sharing! So easyy

skerrywind Thu 27-Apr-17 22:12:38

Sounds more like roti- with all that oil.

And you used SR flour? Didn't that make the texture quite odd for chapatis?
I am sure they were nice, just doesn't sound like a chapati recipe.

My chapatis are thin, soft and dry on the outside.

highinthesky Thu 27-Apr-17 22:17:09

It's more like a paratha with all that oil and puffiness, what a West Indian friend would call a roti.

It's not an Indian chapati, that's for sure! But it does look good.

gojettersgo Thu 27-Apr-17 22:18:17

Hiya East African parents here. That's our recipe for making them.
Try and rest the dough, even if for half an hour and knead it really well. We use chappati flour but will try SR. We put them straight on the gas flame after approx 1 min on each side in a dry pan.

Enjoy!

highinthesky Thu 27-Apr-17 22:21:27

We put them straight on the gas flame after approx 1 min on each side in a dry pan So you don't actually fry them on the griddle, as the recipe advocates.

Riversleep Thu 27-Apr-17 22:26:13

My mum does it straight on the gas flame too. it puffs them up.

Nydj Thu 27-Apr-17 22:27:33

The oil while cooking is odd - I think the recipe is for a paratha with the thickness of each disc and the oil whilst cooking.

gojettersgo Thu 27-Apr-17 22:32:29

Yes we slap them on a dry hot non stick pan then straight on a medium flame. We use our fingers but use some soft tipped tongs or you'll pierce them before the puff up. It's not the end of the world if that happens.

With oil is a paratha, which is thicker and stodgier.

drspouse Thu 27-Apr-17 22:34:53

I LURVE East African chapatis, thank you!

JHMJHM Fri 28-Apr-17 11:49:25

I made another batch and put them in greaseproof paper in the fridge. Had them with a leftover couple of spoonfuls of spicy beans and mint yoghurt for lunch. The oil and the salt make them yum and they keep well in the fridge!

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