Chapati has become a regular food even in south indian house holds. When I was young, I remember chapathi’s being made only very rarely. It was always poori that was made regularly. The chapathi dough was mixed with a good amount of oil for flavor and softness. If made correctly, the extra oil isn’t even necessary. We will be making chapati dough using a technique used in baking called autolyse.
What is Autolyse?
Autolyse is a term used in baking breads. It is nothing but a resting period between mixing and kneading. It helps the flour to absorb more liquid. Its nothing but mixing the flour and water just until mixed and the water is not seen anymore. Mixing too much will activate the gluten in the flour too much and interfere in absorption of water by the flour. Salt is never added to the flour during autolyse according to Raymond Calvel, inventor of autolyse as it inhibits the absorption process.
Note: Indian Chakki Atta (whole wheat flour) is preferred for this recipe.
Here is how to make chapati dough This is a 50% hydration dough. We will be using 1 cup flour to 1/2 cup water (by volume).
Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. We are not trying to knead anything yet. Just mix. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles start to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up. See video below for more details.
NOTE:
Some of you have complained that the dough being little sticky and rolling has been a problem. The wheat flour differs from place to place and from brand to brand. Its perfectly ok to mix in some dry flour to the dough to make it soft and pliable after the 30 minute rest. Chapati dough should not be sticky. You should be able to roll it well after the initial dusting in the flour. So feel free to add flour if need be.
Two flip method. Ensuring that the chapati is flipped only twice during cooking makes for a soft and fluffy chapati.
Storing chapatis Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.
Here is the video of how to make soft chapati
- 1 Cup Whole Wheat Flour, Atta
- 1/2 Cup Water, at room temperature
- 1 teaspoon salt
- Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
- After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
- Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up.
- Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.
Notes
The original idea of autolyse chapati is from Mr. Ramakrishnan, founder of OPOS – one pot one shot cooking technique
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Roti / Breads
- Cuisine: Indian
- 1 Cup Whole Wheat Flour, Atta
- 1/2 Cup Water, at room temperature
- 1 teaspoon salt
- Put one cup of flour in a bowl. Add half a cup of water and mix with a spoon. When there is no more water visible, stop mixing. Cover the bowl and let it rest for 30 minutes.
- After 30 minutes, add the salt, gently mix the dough for 2 minutes, just enough to gather the dough into one piece. Cover the bowl and set aside for 30 minutes.
- Divide the dough into lime size balls. Set an iron pan on medium high heat. Let it become hot. Take a dough ball and generously dust it with flour. Roll the dough into a 4 inch round on a flat smooth surface using a rolling pin. Place the chapati on the hot griddle. Let it cook for 10-15 seconds until bubbles starts to form on top. Flip the chapati and cook for 30 seconds more. Gently press on top of the chapati to make the chapati fluff up. Flip one more time and press on top. Chapati should beautifully fluff up. If making phulkas, just flip on direct flame and it will fluff up.
- Line a bowl with cotton towel. Place the cooked chapati on the bowl and cover with a towel. Chapati will stay beautifully soft for a long time.
Notes
The original idea of autolyse chapati is from Mr. Ramakrishnan, founder of OPOS – one pot one shot cooking technique
- Author: Kannamma - Suguna Vinodh
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Roti / Breads
- Cuisine: Indian
Find it online : https://www.kannammacooks.com/soft-chapati-recipe/
This healthy veggie breakfast scramble is so easy to make and can be put together in just 15 minutes. It makes for a very healthy and hearty breakfast. We do not use any oil in this recipe.
This is a zero oil recipe. We will add little water from time to time to avoid the veggies sticking to the pan.
Here is how to do veggie breakfast scramble.
Mince the garlic, dice all the veggies and keep them ready. I have used onions, bell peppers and mushrooms today. Just add the garlic and the veggies to a non stick pan. Add in a tablespoon of soy sauce. I do not add any extra salt as the soy sauce is very salty. Just saute for 10 minutes on a medium flame. If you feel that the bottom is getting kind of stuck to the pan, add in couple of tablespoons of water to loosen. Add water in intervals of two minutes. Saute until the mushrooms are cooked and tender.
Add in freshly ground black pepper and mint leaves.
Remove from heat. Serve the Veggie breakfast scramble with toast, chapati or tortilla.
- 2 red onions, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 10 button mushrooms, diced
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon black pepper, ground
- 3 sprigs mint leaves, chopped
- 3 - 4 tablespoons water to saute
- Mince the garlic, dice all the veggies and keep them ready.
- Just add the garlic and the veggies to a non stick pan. Add in a tablespoon of soy sauce. Saute for 10 minutes on medium flame. If you feel that the bottom is getting kind of stuck to the pan, add in couple of tablespoons of water to loosen. Add water in intervals of two minutes. Saute until the mushrooms are cooked and tender.
- Add in freshly ground black pepper and mint leaves. Mix well. Remove from heat.
Notes
Optional: Add a cup of shredded Tofu at the end to get the scrambled egg effect.
This recipe has been very slightly adapted from the engine 2 diet.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Continental
