chapati

Chapati

Chapat is an hindi word meaning slap and traditional way of making chapati is forming the dough into thin rounded bread is by slapping the dough between your palms. Naans might have taken over the chapatis in festivals and parties but chapati is still everyday need and consumed by over 1.5 billion people at least twice a day. When you start learning about cooking in India, Pakistan, Nepal and Bangladesh, first thing they will teach you how to make chapatis.

Surprising part is that one of the most famous bread in the world and has the least written history, you will find some reference in Islamic history books mentioned two of the four caliphs eating chapati also there is some reference from mughal king Akbar in ain ul akbri and i would say thats about it. but i do believe there has to be some history in the Sanskrit to be discovered. Chapati is very simple to make and the skill you need how to make perfect rounded chapati and that just comes within two three times of makig them. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Wheat flour 450g 

2: Water 230ml

3: Vegetable oil 1tbsp

Method:

In a large bowl add flour, Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together, knead the dough for about 10 minutes or til its soft and smooth.

 Rub the surface of the dough with a little oil to keep it from drying out. Cover with clingfilm or a damp cloth and allow to rest about 30 minutes.

Make equal balls, flatten one lightly and drench it in flour on both sides, start rolling them with a light hand from inside out, your hand should be light enough and surface floured well for the chapati to roll on its own into a circle without you having to twist or turn but for beginners it might be easier to just pick it up every now and then.

Heat flat skillet on medium flame and place chapati on it, after 15 seconds flip it to other side, let it cook for a minute rotating the chapati every few seconds to ensure all the sides get cooked evenly.

Once you see there are brown spots on the under side, flip it over. keep pressing with a dry towel the sides and you should notice the chapati filling with air, lightly press down with a dry towel on the areas filling up so as to encourage the air to pass through the entire chapati.

Once the whole chapati puffs up take it off stove (you could also place the Chapati directly over the gas flame for quicker puffing).

Serve hot with curries, pickles or use as a wrap.

Chapati Choori

Chapati Choori

Today i wanted to share how to make chapatis but 14th of February celebrated as lover's day so i decided to share a recipe which has been the center piece of the biggest Punjabi Love story for centuries. Choori! very quick to make and yummy as anything. The story behind it has been well publicized by the Indian / Pakistani cinema and poets of both nations. Even in this modern age this story has not gone out of date and people still love it to bits.

This picture was taken from google just for reference and have no intention of harming any rights.

Legend has it that a man called Dheedo from the Jatt sub clan Ranjha living in a village called Takht Hazara in Punjab Pakistan is the youngest brother of four, has a dispute with his sister in laws because they wanted him to help his brothers in the fields instead he plays flute with his friends all day, he asks in sister in law to make food for him but she refuses and tells him that he should have Heer cooking food for him, Heer was a daughter of very wealthy man from Jhang in Punjab Pakistan also a Jatt clan Sial and she was well known for her beauty. Ranjha leaves home and reaches the village of Heer, she is playing with her friends and sees her and falls in love with her beauty, eventually her father gives him job herding his cattle, He pays flute and Heer falls in love. 

She makes Choori for him everyday because she can hide it, for 12 years he works there till villagers find out and get Heer married. He looks for her all over Punjab for years till he finds her, They come back to Heer's Birth village and father of Heer decides to get them married but Heer's uncle feeds her the poisoned Ladoo (Sweets), Ranjha runs to save her but finds her dead and he eats same ladoo and dies next to her. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.

Ingredients:

1: Chapatis 2 (hot)

2: Butter as required (melted)

3: Sugar as required (originally used jaggery)

Method:

Take the hot chapati and drizzle over the butter and sugar.

Working with fingers of both the hands, crush the chapatti to medium sized crumbs 

Adjust the texture to your liking by crushing it as desired.

Enjoy

Plain Naan recipe

Plain & Tasty Naan

Naan is a traditional bread from Indian subcontinent, it is made in clay oven in India and Pakistan.

This bread is must have on all occasions like weddings ceremonies, Religious ceremonies, parties, gatherings or any other ceremonies or parties. In United Kingdom naans are even used in any kebab shops, kebabs in naans are very famous in UK.

 If you cook naans on maximum heat or under a preheated grill, the results are really good.

Naans come in so many different varieties like stuffed naans, garlic naans, roghny naans and many more. Today we are going to share a simple recipe, Plain naan you can eat with curry or you can add salad and Peshawari kebabs or shaami kebabs infect you can have salad and spicy chicken bites. To make delicious naan kebab spread some baguette spread on the naan and add salad and kebabs or chicken bites and believe me you will want more that is how yummy it is.

Ingredients:

1: Plain flour 500g

2: Salt half teaspoon

3: Baking powder 1tsp

4: Yeast 2tsp

5: Sugar 1tsp

6: Natural yogurt half cup

7: Milk half cup warm (not hot)

8: Water warm (not hot)

9: Egg 1 (lightly beaten)

10: Oil 2tbsp

11: Sesame seeds as required to sprinkle on the naans

Method:

Add flour and salt in a fairly large bowl.

Mix milk, yogurt, water, sugar and yeast in a jug, unless using Instant, active yeast, wait until it froths.

Add oil and the beaten egg and mix it all together to form a ball of dough.

Place the dough on to a clean surface and knead it for about 10 to 12 minutes, until it is smooth.

Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.

Cover it with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.

Pre-heat the oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
Punch down the dough and knead it again and divide into 10 equal balls.
While working on 1 ball, keep the remaining balls covered.

Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.

Brush the top with melted butter and sprinkle some sesame seeds on it.

Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it.

Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).

Once puffed up from one side, flip the naan and back into the oven again for another 1-2 minutes till it starts to get puffed from both sides and slightly brown.

Serve hot.

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