hi guys welcome to food with Manish today I'm going to show we how we make chapati all I've got here is some chapati flour a few people wrote to me and said that the chapatis are quite brittle and hard and they go quite crispy so to avoid that the best thing to do is add a teaspoon of oil and
give it a mix every brand of flour takes different amounts of water so all I do is fill a jug and then just slowly add it to the flour and kind of bring it together just in case it does go a little wet just add a bit more flour and see it's it's not wet it's not really hard it's just the right consistency and this will roll out so beautifully just put a tiny bit of oil in your palms and just smoothing it out and
now this really needs to rest for 10 to 15 minutes if you are not making it after 15 minutes it can stay in the fridge up to 2 to 3 days and we will just take a small portion just roll it with your palm of the hands I always have some dry flour in a box because whenever I'm making chapati I need it
to just cover the dough in it you can roll it however you like so I basically roll it and the chapati is rolling itself and that really is it so I've got the skillet heating now it needs to be nice and hot before you put your chapati on this so after a few seconds you can see that the chapati is starting to bubble up now that stage just turn it on it's not cooked on this side yet but you just flip it so
that's your first turn and then you let it cook for a few more seconds till it's done on the other side you can check if you want and if you don't want to burn yourself just check it this and then you turn it around for the second time with a clean detail just press it on the side not in the center but
on the sides and then it just pops up if you want it to remain nice and soft you can put some butter on it or if you want some key or if you just want to go for some oil then oil but I prefer to use butter wrap it up in foil and if you keep them they will last for a couple of days as well and
you can reheat them in a microwave or in on a pan again with practice you can make them really really fast and you will never look at Shabbat wraps again so give them a go and thanks for joining me today you
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