Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, my version of chapati. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
How to make easy soft and layered chapatti at home #poojaskitchentime#softandlayeredchapathi#bestchapathi#milionviews Link to buy tawa/pan/griddle. Your Chapati stock images are ready. Download all free or royalty-free photos and vectors.
My version of Chapati is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. My version of Chapati is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have my version of chapati using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make My version of Chapati:
- Take 2 cups flour
- Prepare 1 cup water
- Prepare 2 tbsp vegetable oil
- Prepare 1/4 cup powdered milk
- Take 4 tbsp sugar
- Prepare 1 tsp salt
- Get 2 tbsp garlic puree
- Get More flour for kneading
For a while, I was stuck to making normal direct chapatis. The process of chapati making may be a bit intricate for beginners. I have given my best to share all the minute details to master chapati making. Chapatis or rotis are fresh homemade bread, made with wheat or other grain flours and baked without yeast.
Instructions to make My version of Chapati:
- Mix all ingredients together.
- Knead for 5 minutes in a floured surface. Add more flour if sticky.
- Divide and shape into egg size portions. Then roll with a rolling pin and form a flat dough.
- Heat a nonstick frying pan and fry just until light brown or if you think its done enough.
- Serve with anything you want.
A simple Indian flat bread commonly known as chapati or rot. Those who make chapati daily - and there are plenty of such people in Kenya, not to mention India - they can zip out dozens of dinnerplate-sized specimens in mere minutes, rolling one while another cooks. They make the chapati so fast that even the first one made makes it to the table piping hot. The Somali chapati (sabaayad) is crispy on the outside and flaky and tender inside. It is slightly sweet, and it is cooked to a golden colour with a little oil.
So that’s going to wrap this up with this special food my version of chapati recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
