Eichkatzerl`s Chapatis
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g wheat flour
- 0.5 teaspoon ½ salt or a little less, depending on your taste
- 1 tablespoon oil
- water
Print Recipe
Pin Recipe Instructions
- Preheat the oven with the baking stone or a lightly oiled baking sheet (it doesn`t work so well with baking paper) to 250 ° C (top / bottom heat).
- Knead a soft dough from the flour, salt, oil and water. Unfortunately, I cannot specify the amount of water as it differs depending on the type and type of flour.
- The dough should be soft but still malleable. The softer the dough, the juicier and softer the chapatis later on!
- Shape the dough into a ball and let it rest under a damp tea towel for about 30 minutes. Knead again and divide into 5 - 6 pieces.
- Shape the dough pieces into round shapes and shape them into small flatbreads. This works particularly well with the heel of the hand. The cakes should be bigger than a hand.
- Place the flatbreads on the hot baking stone (or baking sheet) and bake until the bread starts to bubble. Then turn it over, press flat and bake a little more (until the desired browning) but not too long, otherwise the chapatis will be hard and dry! Always stick to it, as it goes very quickly.
- Layer the hot flatbreads on top of each other on a tea towel and immediately cover with another cloth (slightly damp). Let it rest for a while, because this is the only way to make them nice and soft!
- The chapatis go very well with various curries, but can also be filled with salad and meat like wraps.
- If you want to make the original Indian chapatis, make the dough as indicated and then bake the flatbreads on both sides in a lightly oiled frying pan (preferably cast iron) until the dough bubbles up!
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