A detailed recipe for making homemade bread with a photo. friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. whole grain flour plus some more to work with the test
- A large pinch of shallow sea salt
- 1 tbsp. water
- 1/4 Art. olive oil, vegetable oil, melted butter or ghee
Recipes with similar ingredients: whole grain flour, dough fresh, ghee butter, sea salt flakes
Recipe preparation:
- Pour flour and salt into a large bowl. Pour into flour slowly water, stirring with your hands in a circular motion, until it starts to form a dough. Then in a bowl or on a work surface (which you can lightly sprinkle with flour to prevent the dough from sticking) Knead the dough for about 10 minutes. The dough should be soft and elastic. Put the ball from the dough into a bowl again and grease the surface of the dough with a small amount of oil so that it does not dry. Cover the bowl with cling film or a damp towel and give stand for about 30 minutes
- When you are ready to make chapatis, collect everything necessary: a small flat bowl with whole grain flour, a small bowl with olive oil or melted butter butter (put a small spoon in it) and a plate or container, covered with a paper towel, for ready-made cakes.
- On a moderate to high heat, heat the grill pan or cast iron pan. At this time, lightly floured surfaces form a long log from the dough. Cut it into 12 equal parts: first in half, then again in half, then cut each quarter into 3 equal pieces. Put the dough in again bowl and cover with a damp towel so that it does not dry.
- To roll chapati: Roll a piece of dough between palms to make a ball, then press it with your palm. Dip the resulting dough in a bowl of flour, then roll it in a circle with a diameter of 10 cm. Lay out about 1/4 tsp. oil in center of the circle and smear it almost to the edges of the circle with the back side spoons. Fold the circle in half, then again in half to make triangle. Pinch the edges and dip in flour again if the dough sticks. Start rolling by turning the triangle a quarter after each rolling, until it reaches a width of 15 cm. and the same thickness. With a little practice, you can roll chapatis and rotate them without lifting. I’m doing it, by pressing a little with my right hand, and in this way I advance chapati.
- Check the pan by sprinkling a little flour on it: if it immediately turns brown, then you can start frying. Throwing flat cake from hand to hand, shake off excess flour, then put chapati in the pan. She should start to get dark almost immediately. When small bubbles begin to form, pour onto the surface cakes a little butter, then turn it over. She must start to swell. Pour some oil both on this side and when it swell a little more, flip. Press the edges of the chapati with your spatula. or (if you’re bold enough!) with a dry rag. Thanks to this edge stick together and the cake will swell. If there are holes on the surface, press them too so that no air escapes. Thanks to the air remains inside the whole chapati, it turns flaky and easy. But don’t worry if the first few pieces do not swell – it takes practice! It still tastes great. cake in prepared container. Repeat with with the remaining dough and serve chapati hot.
