Chapati for Indian Curry

Name: Chapati for Indian Curry
Yield: 6 servings
Cuisine: American
Ingredients: 400 ml Cake flour; 100 to 130 ml Water; 1/2 tbsp Vegetable oil; 2 pinch Salt; 1 dash Melted butter (for the topping)

cookpad.japan @cookpad_jp

We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well.

These always turn out nice and crispy. You're really suppose to use whole wheat flour but I can't get it around here (I live in the country, so I use white flour. Recipe by patisier

We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well.

These always turn out nice and crispy. You're really suppose to use whole wheat flour but I can't get it around here (I live in the country, so I use white flour. Recipe by patisier

cookpad.japan @cookpad_jp

We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well.

These always turn out nice and crispy. You're really suppose to use whole wheat flour but I can't get it around here (I live in the country, so I use white flour. Recipe by patisier

We love these with homemade curry. They are so simple to make, just knead the dough and fry, that it's a mystery how they always turn out so well.

These always turn out nice and crispy. You're really suppose to use whole wheat flour but I can't get it around here (I live in the country, so I use white flour. Recipe by patisier

Saved

Ingredients

6 servings

400 mlCake flour
100to 130 ml Water
1/2 tbspVegetable oil
2 pinchSalt
1 dashMelted butter (for the topping)

Saved

Steps

1

Place all the ingredients in a bowl and knead until sticky. Work in flour until the dough no longer sticks to your hands.
2

Let rise for about 10 minutes.
3

After 10 minutes, it should feel damper to the touch then just after kneading.
4

Divide into 6 to 8 balls (one for each serving) and roll out to 2 mm thick. Add flour if the dough is too sticky.
5

For my work surface, I used a plastic placemat.
6

Fry both sides on a very thinly oiled pan. (chapatis are usually served with butter, but we omit it).
7

Once cooked, cover the chapatis with plastic wrap to prevent drying if not serving immediately.
8

Serve with "Butter Chicken Made with Stew and Curry Mix".
https://cookpad.wasmer.app/us/recipes/155562-a-butter-chicken-style-dish-made-with-stew-and-curry-roux

A Butter Chicken-style Dish made with Stew and Curry Roux
9

"Indian-style Chicken Curry".