Real African Dishes: [MC-AllEthnic-Recipes] Chapati - Indian Non-Yeasted Whole Wheat Dough; 29g Carbohydrate; 5g Dietary Fiber

* Exported from MasterCook *

Chapati - Non-Yeasted Whole Wheat Dough

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) No Yeast
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lukewarm water -- 8 ounces
2 cups whole wheat flour -- 0 ounces
1 teaspoon kosher salt -- to 1 1/2 teaspoons, can decrease to taste
2 tablespoons oil -- 1 ounce

Mixing and storing the dough: Mix the flour, salt, oil, and water in a 2-quart bowl, or a lidded (not airtight) food container; without kneading, using a spoon, a food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last of flour.

The dough can be used immediately after mixing, though it may be easier to handle after sitting 30 minutes or more. Refrigerate it in a lidded (not airtight) container and use over the next 5 days.

Preheat a cast-iron skillet over medium heat until water droplets skitter across the surface and evaporate quickly. Dust the surface of the refrigerated dough with flour and cut off a 2-ounce (golf ball-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all flour sides, rotating the ball a quarter-turn as you go.

Roll out and stretch the dough: Flatten a piece of dough with your hands and a rolling pin on a work surface to produce a 1/16-th inch-thick round. Dust with flour to keep the dough from adhering to the surface. Use a dough scraper to unstick the dough as needed.

Carefully lift the dough and lay it onto the hot pan. Allow it to cook for about 30 seconds, then turn to cook the other side for another 30 seconds. Once the dough is set, turn on another burner to medium-high heat and lay out the dough directly over the flame, using a pair of metal tongs. Turn the dough, with the tongs until it has puffed; remove from the heat. Repeat with remaining dough.

If you omit the stage of cooking these doughs over a live flame, you will have supple flat breads that can be used as soft tortillas, which can be used as wraps or soft tacos.

Makes 6 six-inch flatbreads

AuthorNote: "I first learned this technique from my friend chef Suvir Saran. He made a whole wheat dough, rolled a thin, perfectly round disk and then barely cooked it in an iron skillet before he threw over an open flame where it puffed into a sphere. It was a thrill to see this dough in action." Zoe

Traditionally, chapati dough is not yeasted. It goes together in a snap and has a wonderful toasted flavor. This dough can be mixed, rolled out, and cooked in less than five minutes, the fastest bread in the book. See the recipes following this equally fast flour and corn tortillas.

You can also use the same cooking technique with our yeasted doughs. The trick is to roll it as thin and as round as you can, although we don't achieve this shape every time and it still seems to work.

Cuisine:
"Indian"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"6 six-inch flatbreads"
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Per Serving (excluding unknown items): 176 Calories; 5g Fat (25.6% calories from fat); 5g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 317mg Sodium. Exchanges: 2 Grain(Starch); 1 Fat.

Nutr. Assoc. : 1582 0 0 0