The word “Chapati” means round and flattened in Indian. Chapati it is one of the most common forms in which wheat is consumed in North and South Asia. Chapati is a form of wheels or rotta that translates into bread. Words are often used interchangeably. While wheels or rotta refers to any flat and unleavened bread, chapati is a wheel made of whole wheat flour and cooked on a pan or pan.
But how to prepare this delicious chapati?
Very simple: mix the flour (preferably integral), and the salt in a bowl. Make a small dimple in the middle of the flour pile and start adding water, little by little, as it assimilates. Continue to add water until the dough becomes consistent enough and no longer sticks to your hand. Cover the bowl with a clean napkin and let the dough rest for 30-40 minutes.
Then take pieces of dough the size of an egg and roll them between the palms until they get a round shape. Then give the dough through the flour and make with the help of the juicer some thin sticks.
Then grease part of the glue with oil and give it again through the flour. Fold the glue inside with the oiled part inside. Roll the piece of dough again until it gets a round shape and stretch the glue again with the help of the juicer. Bake the glue in a pan of well-heated pancakes (but without oil) on one side until it begins to swell slightly, and on the other side appear golden areas. Then grease it with oil and turn it on the other side for another minute. Cahapti bake in about 3-5 minutes.
Keep Chapati wrapped in a clean napkin until the moment of serving.
Chapati is a bread par excellence TRIDOSHICA, according to Ayurvedic medicine, its consumption being beneficial for any of the three constitutional patterns (Vata, Pitta, Kapha).
Source: ayurvedaromania.ro