Roti Chapati
21. December 2012
And to keep you from part of the chicken recipe with lime and lemon grass , I put a recipe on the chapati ...
30 minut
-
12
porcí
Postup
1.
Mix all the ingredients, including the liquid component, which is needed so that the dough is supple, flexible, but not too sticky. So it's possible to work with it as you see in the picture. The final consistency must be so flexible that when the dough is stretched, it draws like chewing gum and can become thinner to shine the light instead of scraping it. This means that enough gluten is released. Sometimes I will help a little bit by making a thinner dough of less than a portion of flour, which makes it much easier for me to reach this effect. Then I just swallow the flour with the flour.
2.
Cover the dough with a cloth and leave for at least half an hour to rest.
3.
Divide it into 12 equal pieces (or how you want big or small chapats) to make balls. Flatten every ball with your palm and roll the roller on the flat plate, which is as thin as possible.
4.
Plates are baked in a very hot pan. If the pan was not hot enough, the badges would be harder. Bake it very briefly from both sides.
