Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, my version of chapati. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
My version of Chapati is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. My version of Chapati is something that I’ve loved my entire life. They are nice and they look wonderful.
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.
To get started with this recipe, we must first prepare a few components. You can cook my version of chapati using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make My version of Chapati:
- Get 2 cups flour
- Take 1 cup water
- Prepare 2 tbsp vegetable oil
- Get 1/4 cup powdered milk
- Take 4 tbsp sugar
- Take 1 tsp salt
- Take 2 tbsp garlic puree
- Prepare 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 it up with this exceptional food my version of chapati recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
