I bought
some juwar flour (also labelled as sorghum flour) but can't give the impression of being
to make a dough. The packet say to add cold marine and knead,
but mine always ends up crumbly, not close to a dough at all. What
am I doing wrong?
Answer:
No not cold sea! At least room temp dampen!
Chapathis are also made with together wheat flour (atta).
Easy Chapathis:
Chapati (Indian Flat Bread) Recipe
Ingredients:
(ATTA) whole wheat flour - 2 cups
Warm milk - 1/2 cup (optional)
Plain flour - 1/4 cup (to dust the chapatis)
Warm dampen - enough to net a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly count water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and save aside at least for 30 minutes.
Divide the dough within to 6-8 balls near the dough and dust them with the plain flour (to prevent sticking) and roll into adulterate flat tortilla like rounds using a rolling pin. (keep applying plain flour contained by between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry later turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel crinkly bread basket to save them from drying.
You can use Clean Kitchen towel or flat lattle to press it gently while cooking the other side, if you approaching your chapaties puffed. (this might take a while to unflawed the art of puffing the chapati.)
******************************...
Maharashtrians make an Indian flatbread next to jawar called BHAKRI (I love it!)
Ingredients:
Jowar Flour 2 cups
Warm hose
Salt 1 tsp
Method:
Take jowar flour, make a capably in the middle. Add brackish and warm wet. Knead nicely to form a soft dough. Make round balls out of this dough.
On a flat surface, sprinkle little jowar flour and pat the orb with your palm. Use flour as required. Keep flattening the orb in circular motion to take home round shape like roti. Don't cause it too thin. Bhakri should be equal compactness so that it get puffed.
Keep all set a small piece of clean cloth and dampen in a vessel.
Now the tricky bit is to put this on tawa or griddle. Heat a griddle(or a flat pan) and slide bhakri from the flat surface and place it on the griddle. It should be in such a method that, the lower surface of the bhakri should go on the tawa(upper surface upwards). Turn bake to low. Now with the aid of wet cloth, spread hose on the bhakri. Then immediately turn on the bhakri to cook other side.
Now remove from griddle and hold it on the direct flame. With the relief of spatula, press a bit to get puffed. Roast on both sides till you bring back small black spots. Be careful, don't burn.
Serve bhakri near a dollop of butter and with garlic chutney or any vegetable gravy.
Note: For beginners bhakri is little difficult to trademark. Gas cooking is preferred to make righteous bhakris than electric. But you can roast it on electric coil, just hold it on the coil for 10-20 second. Usually traditional bhakri griddle is different than the usual flat griddle, but any flat pan can be used.
Ha Ha Ha, this is a problem with me too. Oh, it be because pravtice makes a man oh sorry woman fail-safe.
give little more water shreya ji...
it ll verbs and then ur dough ll be flawless
and easy to put together chapattis....
happy chapatti making...
u know?? its easier to gross wheat flour chapatti so try your hand on that earlier juwar..
Basically for chapathi u can use mild heat water also.First add on some water and gross it as a dough but at the time of finishing add some grease and make it as a dough and move it for some 2 hours.
After 2 hours u can make chapathis near that dough.
This works well near wheat flour but i donno abt the flour u r using.
Anyhow next time onwards try to take wheat flour for this.
I hope this information helps you.
add marine slowly. I mean little by little
INDIAN CHAPATI RECIPE
Ingredients:
2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement
How to make chapati:
Knead soft dough beside above ingredients.
Leave it for atleast 30 minutes.
Break off to a table tennis - globe sized (even smaller) bit of dough.
Roll with relief of dry flour to a thin round.
Roll as sunken as possible.
Heat tawa and place phulka on it.
When dry on one side, turn it.
When brown spots appear on second side, turn again.
Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
Make as crisp as desired.
Serve hot.
you're using the wrong flour .. you have to buy full wheat "chappati" flour. .. juwar is an entirely different grain used for making batter-fried savories and halwas, puddings, etc.
More Questions & Answers...
some juwar flour (also labelled as sorghum flour) but can't give the impression of being
to make a dough. The packet say to add cold marine and knead,
but mine always ends up crumbly, not close to a dough at all. What
am I doing wrong?
Answer:
No not cold sea! At least room temp dampen!
Chapathis are also made with together wheat flour (atta).
Easy Chapathis:
Chapati (Indian Flat Bread) Recipe
Ingredients:
(ATTA) whole wheat flour - 2 cups
Warm milk - 1/2 cup (optional)
Plain flour - 1/4 cup (to dust the chapatis)
Warm dampen - enough to net a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly count water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and save aside at least for 30 minutes.
Divide the dough within to 6-8 balls near the dough and dust them with the plain flour (to prevent sticking) and roll into adulterate flat tortilla like rounds using a rolling pin. (keep applying plain flour contained by between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry later turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side(optional) and store in a kitchen towel crinkly bread basket to save them from drying.
You can use Clean Kitchen towel or flat lattle to press it gently while cooking the other side, if you approaching your chapaties puffed. (this might take a while to unflawed the art of puffing the chapati.)
******************************...
Maharashtrians make an Indian flatbread next to jawar called BHAKRI (I love it!)
Ingredients:
Jowar Flour 2 cups
Warm hose
Salt 1 tsp
Method:
Take jowar flour, make a capably in the middle. Add brackish and warm wet. Knead nicely to form a soft dough. Make round balls out of this dough.
On a flat surface, sprinkle little jowar flour and pat the orb with your palm. Use flour as required. Keep flattening the orb in circular motion to take home round shape like roti. Don't cause it too thin. Bhakri should be equal compactness so that it get puffed.
Keep all set a small piece of clean cloth and dampen in a vessel.
Now the tricky bit is to put this on tawa or griddle. Heat a griddle(or a flat pan) and slide bhakri from the flat surface and place it on the griddle. It should be in such a method that, the lower surface of the bhakri should go on the tawa(upper surface upwards). Turn bake to low. Now with the aid of wet cloth, spread hose on the bhakri. Then immediately turn on the bhakri to cook other side.
Now remove from griddle and hold it on the direct flame. With the relief of spatula, press a bit to get puffed. Roast on both sides till you bring back small black spots. Be careful, don't burn.
Serve bhakri near a dollop of butter and with garlic chutney or any vegetable gravy.
Note: For beginners bhakri is little difficult to trademark. Gas cooking is preferred to make righteous bhakris than electric. But you can roast it on electric coil, just hold it on the coil for 10-20 second. Usually traditional bhakri griddle is different than the usual flat griddle, but any flat pan can be used.
Ha Ha Ha, this is a problem with me too. Oh, it be because pravtice makes a man oh sorry woman fail-safe.
give little more water shreya ji...
it ll verbs and then ur dough ll be flawless
and easy to put together chapattis....
happy chapatti making...
u know?? its easier to gross wheat flour chapatti so try your hand on that earlier juwar..
Basically for chapathi u can use mild heat water also.First add on some water and gross it as a dough but at the time of finishing add some grease and make it as a dough and move it for some 2 hours.
After 2 hours u can make chapathis near that dough.
This works well near wheat flour but i donno abt the flour u r using.
Anyhow next time onwards try to take wheat flour for this.
I hope this information helps you.
add marine slowly. I mean little by little
INDIAN CHAPATI RECIPE
Ingredients:
2 cups Wheat Flour (Gehun Ka Atta)
Water as per requirement
How to make chapati:
Knead soft dough beside above ingredients.
Leave it for atleast 30 minutes.
Break off to a table tennis - globe sized (even smaller) bit of dough.
Roll with relief of dry flour to a thin round.
Roll as sunken as possible.
Heat tawa and place phulka on it.
When dry on one side, turn it.
When brown spots appear on second side, turn again.
Use a kitchen towel and lightly press the phulka, rotating at same time, it will puff.
Make as crisp as desired.
Serve hot.
you're using the wrong flour .. you have to buy full wheat "chappati" flour. .. juwar is an entirely different grain used for making batter-fried savories and halwas, puddings, etc.
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