Homemade Indian Chapati - Soft, Puffy, Perfect Every Time!

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Indian flatbread Chapati, also known as "Roti" or "Phulka," is a fundamental staple in Indian cuisine and an indispensable part of the daily Indian diet. This thin, round bread is widely consumed throughout India and has also gained popularity in other Asian countries and Indian restaurants worldwide.
The main ingredients of Chapati are just three: flour, water, and a pinch of salt. During the cooking process, the heat causes the moisture between the layers of dough to rapidly evaporate and expand, creating a pocket-like hollow flatbread. This makes it an ideal companion to various dishes. People tear it into small pieces with their hands and use them to dip into or wrap around a variety of curries, vegetables, meats, and legume-based dishes, providing a simple and delicious source of carbohydrates.
This video will introduce three different methods, ranging from simple to advanced, for making pocket-style flatbreads at home. You'll only need basic kitchen tools like a skillet, lid, and cotton cloth to achieve the amazing pocket effect. The video also provides a tip to enhance the dough's chewiness and prevent it from becoming stiff as it cools.
【Indian Flatbreads Chapati - Makes about eight】
[Dough]
Medium-protein flour (around 11% protein content) - 300g
Salt - 6g (2% of flour weight)
Water - about 150ml (50% of flour weight)
Vegetable oil - about 15g (5% of flour weight)
💡In the video, "all-purpose flour" with a protein content of around 11% is used, which is commonly available in Italy.
💡Considering variations in flour's water absorption, do not add all the water at once. Keep around 50ml reserved and add it gradually after observing the dough's hydration during the initial kneading. During this stage, the flour just needs to come together as a dough. The dough will continue to hydrate as it rests.
💡Adding vegetable oil and a small amount of yeast to the dough can make the flatbreads softer. If time is limited, you can increase the amount of vegetable oil and skip the yeast. Allow the dough to rest for at least two hours.
[Additional]
Vegetable oil - as needed (for coating the dough to prevent drying)
Flour - as needed (for dusting to prevent sticking)
💡A cast-iron skillet can also be used for cooking the flatbreads.
🇮🇳 Indian Rumali Roti Recipe Video:
• 零失敗新手必看 簡單做出印度手帕烙餅 Ind...
#chapati #roti #indian
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[@yunhuang6110]

澎澎圓圓的好可愛 之前都是烤箱烤，很療癒

[@ConnorMurphy400]

谢谢分享食谱！Adele精通多国菜系好厉害！之前看印度朋友直接拿火烤饼我还是被震惊到的，但那个饼叫Roti，和这个食谱很像。

[@AdeleDolceSalato]

影片敘述中有稍微提到，印度幅員廣大、方言眾多，烙餅不同地區甚至鄰近國家都有不同名稱，最常看到的是roti，也有叫chapati的。根據地區或烙餅手法還可繼續細分下去，例如直火烤的phulka。當初在找資料的時候我也一度困惑 😆

[@cloudlesstw]

直火，我覺得最大的失敗率在鐵架，往往太熱，直接烙焦麵皮 你都怎客克服呢？

[@estrellaestrella5171]

看得我很想试一试

[@jasontien1783]

🎉🎉🎉成了，邊烙邊翻氣泡開始脹大時邊壓邊翻面，用鍋鏟壓也能成功膨脹起來，🎉🎉🎉

[@AdeleDolceSalato]

Oh Yeaaaah大恭喜！！！🎊🙌🎊🙌😆

[@liupopo168]

謝謝分享

[@C.HOUSE.COFFEE]

圓圓的真可愛，這能搭配什麼吃嗎？單吃感覺會不會像單吃燒餅？

[@AdeleDolceSalato]

最合拍的就是印度各式咖哩和醬汁，我也拿來當口袋餅夾沙拉和烤肉等等，單吃味道其實很好！

[@ConnorMurphy400]

我偶尔从南亚超市买来做成葱油蛋饼吃。有时候可以也替代tortilla。当然配咖喱是最完美的

[@C.HOUSE.COFFEE]

@@AdeleDolceSalato 感覺就是個害人的東西🤣🤣必須試試!

[@C.HOUSE.COFFEE]

@@ConnorMurphy400 原來這也有現成的，感謝分享~這樣應該也能照Adele的食譜教學做多一點放冷凍庫，隨時拿出來加熱就能吃了🤩

[@劉美鳳-e6i]

請幫我解惑，一直膨不起來是怎樣？ 鍋的溫度多少下鍋烙20秒？❤謝謝

[@predotsai8260]

這難...我無法直接雙手投降~印度餅以前寧夏夜市未規劃前有一攤,好吃道地..看他邊給雞肉塗醬汁與檸檬汁,讓人食指大動~~

[@AdeleDolceSalato]

難不難至少玩一次再決定嘛 😆 話說我也亂夾過椒麻雞，好吃～

[@predotsai8260]

@@AdeleDolceSalato 少來🤣😛這對我來說是太搞剛了啦，，想到當年不知天高地厚嘗試做馬卡龍，粗手大腳的我，光過篩杏仁粉就唉唉叫了...看到現在都有賣過篩好的，時代眼淚呀😛

[@朵美]

不會瓦司中毒嗎

[@cvilaakati]

瓦斯不會讓人中毒o 會中毒的是一氧化碳 有開窗就沒問題了

[@C.HOUSE.COFFEE]

不會中毒，只會發福。🤤🤤