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
Eichkatzerl`s Chapatis
Eichkatzerl`s Chapatis

Instructions

  1. 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).
  2. 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.
  3. The dough should be soft but still malleable. The softer the dough, the juicier and softer the chapatis later on!
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  8. The chapatis go very well with various curries, but can also be filled with salad and meat like wraps.
  9. 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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