John Myers
Chapati – Roti
The perfect chapati – roti recipe with a picture and simple step-by-step instructions.
- 250 g Fine oat flakes
- 500 g Flour
- Water for kneading
- First, you soak the oatmeal nicely and let it rest. The oat flakes should swell.
- Now you take the flour and knead a nice dough out of it, do not put all of the flour in one by one, and knead every now and then until it no longer sticks. Always moisten your hands in cold water.
- after you have a nice dough similar to a yeast dough *, let it rest for a while. (* not from the look, but the consistency)
- After resting, make hand-sized balls out of the dough, they can also be smaller, I’ll make the hand-sized balls. For frying you just take a pan (I take my crepes, in any case it should be flat) so and now you roll out nice thin flatbreads, not very thin, but 2mm now take this flatbread in your hand and clap your hands back and forth just a little and straight into the warm pan, temperature not too hot, should be medium level, as it takes a while at the beginning to get the right rhythm out of baking and rolling flat cakes. bake the flatbread until it has such small brown spots, then the chappatis are ready
- You can eat these for curries, chat and anything you are funny about, there are many ways to combine them. I eat the 1 day old chappatis for example. smeared with strawberry jam, yummy 🙂 have fun copying !! P.S. the dough stays in the fridge in a Tupperware box for 5 days (also depends on the weather, so in summer it may be less long)
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