Today I am participating in Blogging Marathon#18 and I am posting under the theme Indian Basics. As this blog is all about basic techniques and recipes from my kitchen, I thought of participating when I saw the theme Srivalli announced. To begin with I will share with you the method of preparing the dough for the most famous Indian flat bread chapathi. The dough is made with wheat flour and it can also be used for layered or stuffed parathas. This dough can be prepared in advance. Just pack it in cling film and refrigerate until further use. When you need to prepare chapathi, place the dough on the counter and bring it back to room temperature and use. There are so many variations of the dough. This is my version and it produces nice fluffy soft chapathis and parathas.
Ingredients:
Makes 12 chapathis / 10 layered parathas:
Wheat Flour/ Atta/ Godhumai Maavu-2cups
Salt-to taste
Oil-1tsp
Water-1cup
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
Is it OK to add vital wheat gluten to make chapathi.. If yes how much should I add? TIA
It is not at all necessary. Why do you want to add it to the dough? Any particular reason?
I have seen your WWF bread recipes have it. Also doesn’t the addition of the gluten increase the softness of the bread?
Gluten added gives added strength to the bread. But flat breads don’t need that. I haven’t tried it, but there is no harm in trying.
Oh ok.. What proportions of flour to gluten would you recommend?is 1 TBSP. Gluten for 2 cups flour fine?
I use 1 tbs of gluten for one cup of flour.