So far we've learned to make three types of breads, and being able to try it firsthand lets me see how easy and quick they actually are to prepare. Chapati and paratha can be made from start to finish before a pot of rice can finish cooking, while naan just requires making the dough in advance so it can rise.
Here are a couple of photos from the first class back in October. We made chapati with vegetable curry and red onion salad, mm! Directions for making chapati are below.
Recipe for chapati:
200 grams whole wheat flour (or 'chapati flour')
1 cup water
ghee, or butter (for later)
1. Slowly add the water to the flour in a bowl, mixing it in with your hands. The dough should be just a little bit sticky, not wet.
2. Knead the dough until smooth, then put in the fridge for 10 minutes.
3. Put a small metal rack and a frying pan on the stove over high heat (see photo above)
4. Take a lemon-sized ball of dough and roll it out into a disc about 6-inches in diameter
5. Put the disc on the heated frying pan, turning over every few seconds until little brown spots form on both sides. You can press it down with a spatula to speed up the process.
6. Then move the disc to the metal rack and let it heat until it puffs into a pocket (see photo above). Let it grill a bit more (it will deflate again).
7. Take chapati off the rack, smear some ghee on it, then put in a pot on the side. As you make more, stack them up in the pot, keeping the cover on so they stay warm and soft.
As a note, it's also possible to do this using only the frying pan. To make the chapati puff up, you just need to press down lightly on the edges of the disc a bit. But this is easier using the metal rack :)
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