|Chapati or Spiced Pitta Bread|
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Use the sponge technique for the spiced pittas. To about half of the white flour, add the yeast, sugar and most of the tepid water and mix it to a stiff batter. Leave the dough in a covered bowl to foam up.
Combine together the rest of the white flour, the Channa Besan, melted butter, the cumin, coriander and salt.
When the sponge is working well, mix in the flour and the spiced Channa Besan. Turn the dough out onto a heavily floured bench and knead it into a workable mass. Set it aside in the warm to rise once more.
Divide the risen dough into eight small balls and roll them out into very thin flat disks, about 180-200 mm diameter, using a small diameter rolling pin. A well floured bench and a narrow rolling pin are essential for thin pitta.
Make a radial cut, from the centre to the circumference of circle, brush the top side with melted butter. Roll up the dough into a cone, then shape it into a ball and roll out once again into the required circle.
Brush the surface of a hot heavy frying pan, with a small amount of butter. Cook the chapatis in that, brushing the tops of each before turning them over to do the other side.
See the flat bread recipe for our method of keeping them warm and supple before serving!
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