I am looking for recipes for chapati, roti and naan?

Question

Anyone have original recipes? Thanks!

Answer 1

Chapatis Roti

Ingredients

(10 servings)

1/2 c Whole wheat flour
2/3 c Unbleached all purpose flour
1/2 c Water approximately
1/4 ts Salt (optional)


Instructions

Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked.)
Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot.


Aluwala Roti
Yield: 6 Roti

Ingredients

2 c flour, whole wheat salt
-water for m; ixing
1 ghee; or oil for shallow
-frying

------------------------------FOR FILLING---------------------------------
4 md potatoes
1 sm onion; grated salt pepper
1 ts coriander leaves; chopped

Instructions

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough.
Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash.
Add salt, onion, pepper and coriander. Mix well. Divide into 8
portions. Knead dough well until smooth and pliable. Divide into 6
round balls. Flatten each ball slightly. Put one portion of filling
in centre. Close up completely. Shape into round balls again. Roll
out each ball on a lightly floured board into a round disk 6" (15 cm)
diameter. Cook one at a time on a hot griddle over medium heat. Put
about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides
turn golden brown in colour. Serve with yogurt. Vegetarian Kheema
Roti: Instead of potato stuffing, used cooked and seasoned vegetarian
minced meat (Anne's note: the preface lists "nutri nuggets"; I
suspect that this is an Indian brand of TVP) for stuffing.


Naan (makes 8)

1/2 oz. fresh yeast (or 1 1/2 tsp. dried)
4 Tbsp. warm milk
2 tsp. sugar

1 lb. flour
1 tsp. baking powder
1/2 tsp. salt

1/2 cup + 1 Tbsp. milk
1/2 cup + 1 Tbsp. yogurt
1 egg, beaten
4 Tbsp. ghee (or melted butter or vegetable oil)

Method:

Combine the yeast, warm milk and sugar in a small bowl until the yeast begins to froth, about 10 minutes.

In a large bowl, sift together the flour, baking powder and salt.

Combine the milk, yogurt, egg and ghee. Stir in the yeast mixture.

Stir the liquids into the dry ingredients. Mix until a ball forms.

Pour the ball onto a floured tabletop and knead for about 5 minutes.

Return to a clean, lightly oiled bowl and cover with a damp cloth. Place in a warm area until the dough is doubled in volume, about 1 – 1 1/2 hours.

Pre-heat oven to 375F

Punch down dough and divide into 8 portions. Roll into balls and cover with damp cloth for 10 minutes.

Roll or stretch each ball into a circle roughly 8” in circumference. Brush each with some reserved ghee or melted butter and place on baking sheet lined with parchment paper.

Bake for about 10 minutes, turning the naan over and bake an additional 6 minutes, brushing again with ghee/melted butter.

Remove and keep wrapped in a clean tea towel. Serve immediately.

Answer 2

Here's a recipe you could try (the link below has a photo):

This recipe uses a bit of plain flour to make it soft. You can use 100% atta flour if you like.

Ingredients

1 1/2 cups atta flour
1/2 cup plain flour
1/2 tsp salt
2 tbsp olive/vegetable oil (I prefer olive oil)
1 cup warm water
1/2 can chickpea, mashed (I bought SW brand which has already been presoaked)
1/2 tbsp coriander seeds, coarsely grind
1/2 tsp cumin seeds, coursely grind

Method

1. Mix the flours and salt together
2. Add oil and water slowly into the flours and knead till it forms into a dough
3. Add mashed chickpea, coriander and cumin and mix well
4. Rest the dough covered with cling wrap for 1-2hrs
5. Shape the dough into size of a golf ball and roll it out thin
6. Place dough onto the hot girdle or non-stick pan till cook
7. Brush chapati with butter or ghee if you like
8. Serve hot with curry/kheema

Answer 3

I own a indian restaurant and ill tell you the recipe.
Chapati is flour mixed with water, first mix flour and water, make it so u only have doe, then u roll them into small globes, then u take a roller and flaten them into a circle and then place it on a pan for it to heat then turn it over then u must place it over open fire for 10 sec.

Nann same thing with eggs though but no placind on open fire.

Answer 4

HEY YOUR INDIAN!!!...well,
what we do at home, we get flour and put a lot in a bowl...
add some water and all you have to do is knead the dough...this is called aata
then, pull out about a palm full of aata and flatten it out with a rolling pin...preferable wooden, put oil on it, and flour so it doesn't stick then put it on the pan..and flip like a pancake until you see brown blotches everywhere..golden brown..
hope this helps

Answer 5

Just go to an Indian store! grocerybabu.com also sells them.

Answer 6

After learning call me for lunch, learn soon.

Answer 7

good luck. it is just flour and water, salt, and yeast ,but see how you make it round, and not flat.

Answer 8

ask my mom