Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, avocado chapati (indian bread). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Avocado Chapati and Spinach Chapati are both popular recipes, but this Avocado Spinach Chapati recipe incorporates both in one. Simple and nutritious Avocado Spinach Chapati (Roti or Phulka) recipe for super soft, puffy and healthy round Indian flat breads.
Avocado Chapati (Indian Bread) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Avocado Chapati (Indian Bread) is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook avocado chapati (indian bread) using 5 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Avocado Chapati (Indian Bread):
- Take 2 cups whole wheat chapati flour
- Take 1 ripe, fresh avocados, halved, pitted and peeled
- Get to taste salt
- Take as needed water - enough to make a dough
- Prepare 2 tbsp ghee / Olive oil
It's all about techniques when making chapatis. These bread are baked in a tandoor ( a cylindrical oven made of clay). It is also popular in India and is served in almost all restaurants. Though naan is not made in Indian homes as a staple.
Instructions to make Avocado Chapati (Indian Bread):
- Place 2 cup flour in a medium bowl. Smashed avocado and salt in flour. Starting mixing the avocado mixture with the flour. - Gradually start adding continue to knead till the dough comes together as a ball. Once all the flour is all together, knead it for 5-7 minutes using your knuckles or until smooth. Make sure that dough is soft enough not stiff, that it leaves an impression when you press your finger against the dough. Cover with plastic wrap and allow the dough to rest for 15 minutes.
- When you are ready to grill, start by preheating your cast iron skillet or grilled over a medium heat. While skillet is getting heat up, meanwhile divide the dough in equal size balls. I was able to get 10 balls out of it. Take one ball, flatten it between your palms, and dust lightly in dry flour. Roll out the dough ball using rolling pin to 5-6″ in diameter, dust more dry flour if needed. Turn the heat of the griddle up to medium-high.
- Dust off the excess flour from the rolled roti/chapati before placing on the skillet. Cook until small bubbles appear on the surface and the side that is down on the griddle starts to brown in small areas. This will only take a few seconds. Flip the chapati using a pair of tongs.
- Press the sides and center of the chapati down on the griddle using a paper towel or cheesecloth, if you continue to cook on skillet only. This will help to puff up the roti. Once the second side is brown, remove the chapati from the heat and place it on a perforated surface like cooling rack or a mash to avoid the sogginess from the steam. Immediately brush the top side with melted ghee.
- If you happen to have gas cooking range then you can finish puffing it up on open flame. Set the skillet aside and using tongs cook the chapati on an open flame. Once the chapati puffs up, flip to cook on the other side. Take the chapati off the flame and brush the top side with ghee. Repeat the process with remaining dough balls.
It is Roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis. Chapati, sometimes also spelled chapatti or called roti, is an ancient unleavened flatbread that's common in Indian, East African, and Caribbean cuisine. It was slapped between the palms of wet hands, rotating between each slap. It's a popular form of bread on the Indian subcontinent and it was. Recently bought a pack of flavoured tortilla from.
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