Ingredients
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150 g of Buckwheat flour
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150 g of Sorghum flourOr wheat flour
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15 g of Psyllium husk
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375 ml of Waterwarm water
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7 g of Salt
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for rolling out Buckwheat flour
Directions
Chapati is Indian bread, namely pita-like flatbread. They are very elastic and are used to scoop up rice and curry and eat them. During the cooking process, the flatbreads puff up in the pan and then fall off when they are removed. This makes them airy and flexible.
Classic chapati is made with wheat flour, but we will make them with buckwheat and sorghum flour. Our gluten-free chapatis will be just as delicious and easy.
Bon Appétit!
Today's visits: 1.
Steps
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1
Done
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Mix the dry ingredients until they are smooth. Add tangibly warm water and knead into a sticky soft dough. Roll it into a ball, sprinkle with buckwheat flour, cover with a towel and let it stand at room temperature for at least 1 hour. This dough can stand for up to 12 hours at room temperature or 48 hours in the refrigerator. You should then take it out ahead of time and let it warm up to room temperature before cooking it. This is very convenient because you can make fresh flatbreads for every meal, the dough is ready, just roll it out and fry it. |
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2
Done
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Before cooking, sprinkle the surface well with buckwheat flour. The dough is sticky, so you will need a lot of flour to roll it out thinly. Take some dough, roll it into a ball, flatten it and roll it out until it forms a 1 mm thin round flat piece. Shake off the excess flour. |
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3
Done
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The chapati are fried in a hot, dry frying pan. I use a cast-iron frying pan. Put the dough on the preheated frying pan and let it cook for about 10 to 15 seconds, then flip it over and fry on the other side for about 15 to 25 seconds until the dark marks appear. Flip it over again and fry until the marks appear. At this point, the chapati should puff up, the bigger it is, the better. If it doesn't puff up, you can sharply press it with a rolled up towel and immediately let it go. |
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4
Done
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Take the flatbread off the pan. Serve the chapati warm at once or you can cool them and wrap the filling in them. These flatbreads don't last long, so I recommend frying them just before eating. Bon Appétit! |
