E no Friday do dia 15 de maio, o clima indiano tomou conta da atmosfera!
Fazendo uma viagem pela geografia do lugar, ao som de música tradicional indiana, os alunos da Come Together vieram aprender a fazer chapati.
A receita deste pão milenar, simples e fácil de fazer, reuniu os que apreciam botar a mão na massa – making their hands dirty- além de poder experimentar essa receita que é leve, saudável, and delicious!
Você já fez o seu em casa?
- 2 cups whole wheat flour or plain flour
- 1 teaspoon salt
- 2 tablespoons olive oil or sunflower oil (approximately)
- 1 cup water (or as needed)
- 1 cup of plain flour for shaping the chapatis
- Set aside 1 cup of flour and reserve for shaping the chapattis.
- Place the flour and salt in a bowl.
- Add the water and oil to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough, but not sticky. The longer you knead the dough the softer the chapatis will be.
- Sprinkle a little of the reserved flour onto a flat surface or board.
- Divide the dough into about 10 pieces and shape each piece into a ball. Let rest for 5 min.
- Flatten the balls slightly, then place one onto the floured board.
- Use a rolling pin to roll out the balls into a flat and very thin disc, approximately 15cm diameter, dusting the board when necessary.
- Heat a shallow frying pan in middle heat. Grease lightly if necessary. Lay the chapati on the pan and cook for about 20-30 seconds or until the surface is bubbling and you see brown dots.
- Flip it over and cook the other side for 10-15 seconds. Once the other side is also covered with larger brown dots,flip it over again. Soon the chapati will start to puff up. With the help of spoon gently rub the surface, pushing the air to the flatten part of chapati until the whole chapati puffs up into a round ball .You can puff up the chapati on direct flame too.
- Spread butter, cream cheese, jam or chutney over one side, if you like.
Enjoy your meal!