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Indian Flat Bread (Chapatis)

What you need: 

4 cups wholewheat flour
2 teaspoon salt
oil (I use canola)
1 cup water ( or a bit more)

What you do: 

Boil water. Mix everything together and knead for at least 10 mins. (I put it in the mixer and come back later) It should have enough water in it to form a ball.
Let sit 2 - 6 hours. The longer it sits, the more air bubbles will be in the vegan bread.
Divide dough into balls the size of walnuts. Flour a surface then roll out the balls as thin as possible.
Heat (but don't grease) a heavy based frying pan (an electric one works well) and fry the rounds for about 1 - 1.5 mins on each side.
Note: This dough can also be used to fill with vegetables and deep fried.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I used 1 1/2 cups boiling water and it turned out perfect.  Easy recipe for a mom with 3 kids who love bread.

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I made this (along with a ury dish) for the kids in my dorm and it was a HUGE hit...sosososo good*!~ :D

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Taralotus, "atta" flour is whole wheat flour. Naan traditionally doesn't use eggs (I'm from India and I'm vegan) - but most restaurants and families use plain yogurt in its preparation (in addtion to the "ghee" while cooking it). You can actually make really good, traditional tasting naan without the yogurt, but if you want that more "authentic" prep feel, you could use vegan sourcream in its place, and should you feel so inclined, add some earth balance in place of the "ghee". Hope this helps...

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And I'm working on making perfect naan without the egg substitute... I'm never buying tortillas again! So easy! I ate them with a chili/curry/dahl dish i made up... very tasty and so vegan. Pictures next time!

I've been using what I think is the perfect NAAN recipe.  Super easy and perfect everytime. 
http://www.infolanka.com/recipes/mess1/33.html

The only change I made is to NOT use the ghee or brush any oil onto the naan before grilling.  Yes, grilling under the grill works absolutely perfect, no frying needed and they take two seconds to grill perfectly leaving a doughy, but not wet, inside and crisp but not burnt outside.  Make sure you grill both bottom and top!

This recipe uses Ata flour (whatever that is) however I just use regular plain flour or unbleached flour if I have it).

No eggs required.  Also, when you mix the sugar and yeast together you don't really need to let it sit 'to rise'.  I just mix up with the water and then add it to the rest.  When you mix it all together with the flour you'll need to let that rise though.  Of course  :P

Also, if there is naan dough left over, you can wrap it in plastic wrap and throw it in the freezer for next time.  When you're ready to use it again, you can even put it in the microwave on defrost, just keep an eye on it.

Cheers!

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I halved the recipe and used about 1 1/2 tbs olive oil. I only let the dough sit about 30 minutes and then I made them into thick little patties and cooked them on high heat so they were still a little but raw inside. Yummy. I've made other 'chapatis', but they've always gotten hard right away, but these ones didn't.

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I went a different direction with this recipe.  I added some sugar-free syrup in addition to the oil and let the dough sit overnight in the fridge because, quite frankly, I forgot about it.  :-)  There was plenty of oil, so it didn't dry out.  I formed flat biscuits and baked them for about twelve minutes at 350 degrees.  They're kind of plain, but I like them.  The syrup gave it a hint of sweetness, and I'm planning on making more with different ingredients, such as garlic, cheese, herbs.  I'm quite excited by the possibilities.

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How much oil?

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hey,
so i haven't tried this yet but i'm a big fan of yummy, relatively easy indian food. mmmmmm. tonight, it's just too damn hot to turn on the stove so i'm barbequeing. i was just thinking, would this work on the grill? maybe not tonight because i'm a little tired...but i'll try another night and see how it goes. thanks for the recipe.
warmth.

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WHOA! I have never made anything like this before (I'm a pretty good cook, but just learning to make my own breads). I didn't really know what to expect - the recipe seemed clear, but I didn't know how many the recipe would make, or what to do with oil. I cut the recipe in half just to see what they'd be like. I used approx 2 cups unbleached white flour because I was out of wheat. I read the previous replies and concluded to use a bit more boiled water. I put the oil over them plus some plastic wrap so they wouldn't dry out. I had to leave them in the fridge for a day because by the time i let it sit for 5 hours I was too tired to fry em. I rolled them pretty thin the next day and heated a regular dry frying pan on about med./med.high. The 2 cups of dough made 11 chapatis. They were wonderful! Something like a tortilla, but tastier and a little thicker, a little crunchy on the outside. I bet with more water and rolled into larger balls, they'd be great tortilla wraps! And I'm working on making perfect naan without the egg substitute... I'm never buying tortillas again! So easy! I ate them with a chili/curry/dahl dish i made up... very tasty and so vegan. Pictures next time!

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