Friday, 23 May 2014

Chapati








食谱取自 BBC Goodfood @ September 2013 ( UK edition )

Chapati

材料:
250g chapati 125g 全麦面粉+ 125g 普通面粉
1/2茶匙
2 汤匙 ghee , 奶油 (融化) / 玉米油
120 ~ 150ml

做法

1. 在大碗里,加入粉,盐,融化的ghee/奶油和120ml 水。搅拌均匀 ,如需要可加入适量水。拌匀成软面团,但不是黏手的面团哦!。放在碗里继续搓 1 ~ 2分钟 将面团放置于温和处,盖好休面 15分钟。


2.将面团分成8等份,搓圆,桌面撒上少许面粉,然后擀至13 ~15cm ( 我用手)
1 )   
~ 1 / picture 1 ~

3.烧热平底锅,以中火煎烘两面至熟。 2
                    

~2 / picture 2~
 

4.涂上ghee或奶油享用。也可lamb curry 享用。


Recipe source : BBC GoodFood @ September 2013 ( UK edition )

Chapati

Ingredients :
250g chapatti flour ( or half wholemeal flour half plain white flour )
1/2tsp salt
2 tbsp melteg ghee , butter or vegetable oil
120 ~ 150ml warm water

 
Method :
1. In a mixing bowl , mix the flour with salt , then add the melted ghee or oil and 120ml water. Mix together , add little more water if needed , until you have a soft , but not sticky dough . Knead in the bowl for 1 ~ 2 minutes , then cover and let it rest for 15 minutes .

2. Divide the dough into 8 balls . On a lightly floured surface , roll each piece into a ball then use a lightly floured rolling pin to roll out into a circle about 13 ~ 15cm diameter . ( Picture 1 )

3. Heat a heavy-based frying pan over medium heat . When hot , place a circle of dough in the pan and cook for 1 ~ 2 mins ,  or until bubbles appear on the surface and it puffs up . Flip over and cook for 1 minute more or until golden brown . ( Picture 2 )

4. Remove from the pan , brush with little melted ghee or butter or leave plain and serve warm with  lamb curry .

 

 

I am submitting this post to Asian Food Fest : Indian Subcontinent ~ May 2014, hosted by Chef and Sommelier .
 


 This post is also linked to Cook-Your-Books #12, hosted by Joyce from Kitchen Flavours .