Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Kleftiwallah on March 04, 2012, 17:44

Title: Chappati flour.
Post by: Kleftiwallah on March 04, 2012, 17:44

What type of flour is the chippati flour I have and will it make 'normal' bread ? ::)

I had a bash at making chappatis last night, quite good but my don't they go hard overnight ! ? ! ?    :ohmy:    Cheers,    Tony.

Title: Re: Chappati flour.
Post by: prikay on March 04, 2012, 18:09

Chappati flour will not make "bread" as you know it as it is not strong enough to raise. Chappati is indian bread and meant to be eaten within a few hours of being made.
There are a number of reasons why your chappatis went hard - either you didn't use the right amount of oil in the dough or you felt them uncovered overnight or you cooked them on too high a heat!
To stop your chappatis from going hard next time, keep them covered them in an airtight container until you are ready to eat them.

Title: Re: Chappati flour.
Post by: sunshineband on March 04, 2012, 18:15

Chappati flour is sieved wholemeal flour, or sometimes a mix of plain and wholemeal.

It is not the same as bread flour, with its strong properties, as prikay said.

If you want chappatis to stay soft, you need to wrap them as soon as they are cooked, in a teatowel or foil

If they puffed up properly whilst being cooked, they will be fine to reheat even, if they are kept wrapped  :D

Title: Re: Chappati flour.
Post by: Kleftiwallah on March 05, 2012, 12:44

Thanks for those informative answers.  Just to clarify, the chappatis we ate within minutes of making were scrummy, t'was those we left that went hard.     Cheers,     Tony.

Title: Re: Chappati flour.
Post by: prikay on March 06, 2012, 20:25

Thanks Sunshineband.
Kleftwallah, chappatis or rotis don't usually go hard overnight, unless they were left uncovered or you didn't have the right amount of oil in the mixture.
The other thing that we who make chappatis daily do is to spread a little ghee on one side of the chappati once it is cooked - yummmmmy, that too will keep the chappati/roti soft. 
Don't give up - keep trying and you will get there.

Title: Re: Chappati flour.
Post by: Lardman on March 06, 2012, 20:52

Quote from: prikay on March 06, 2012, 20:25

The other thing that we who make chappatis daily do is to spread a little ghee on one side of the chappati once it is cooked - yummmmmy, that too will keep the chappati/roti soft. 

Mine tend to go chewy rather than hard when kept.  I find it easier to keep the dough in an air tight container and then just make as many as needed.

Title: Re: Chappati flour.
Post by: sunshineband on March 07, 2012, 07:30

Quote from: Lardman on March 06, 2012, 20:52

Quote from: prikay on March 06, 2012, 20:25

The other thing that we who make chappatis daily do is to spread a little ghee on one side of the chappati once it is cooked - yummmmmy, that too will keep the chappati/roti soft. 

Mine tend to go chewy rather than hard when kept.  I find it easier to keep the dough in an air tight container and then just make as many as needed.

I keep mine like that in the fridge

Werks a treat  :D

Title: Re: Chappati flour.
Post by: New shoot on March 07, 2012, 12:56

So I have some wholemeal flour that needs using up.  Could I sieve it to make chappati flour or does it need to be strong flour  :unsure:

Title: Re: Chappati flour.
Post by: plum crumble on March 07, 2012, 13:11

I have sieved wholemeal before now and used as chappati flour - lovely.

this is making me very hungry by the way........ :nowink:

Title: Re: Chappati flour.
Post by: New shoot on March 07, 2012, 14:20

I feel a curry coming on for tea  :D