Chapati
This is the real dining table of India! Unfermented bread that flavors whole grains
Description
An everyday Indian staple made of unleavened dough using Atta (whole wheat flour) and water, rolled thin, cooked on a griddle, and puffed up over an open flame.
Restaurants serving Chapati
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Atta flour(Whole wheat flour)
- Water
- Salt
Instructions
- Gradually add salt and water to Atta flour, knead firmly to earlobe softness, and let the dough rest.
- Form ping-pong sized balls, dust with flour, and roll into 15cm thin circles.
- Lightly cook both sides on a heated griddle, then expose to direct flame to puff up like a balloon to finish.
Learn more Spice, substitutes, tips
Key spices
Rustic aroma of whole wheat flour
Substitutes at Japanese supermarkets
Blend of bread and cake flour (but aroma diminishes)
Pairing
Dal(Lentil Curry)、Sabzi
Trivia
[Hardcore] Since typical Indian homes lack Tandoor ovens, baking chapati 3 times a day is the norm. Rolling it into a perfect circle and puffing it up is the mark of a good cook.
Eating tips & etiquette
[Unique Eating] Fold the piping hot chapati in half, dip it firmly into Dal (lentil soup), and eat it when it softens slightly for a taste of home!
Allergen
Wheat