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Ladakhi Chapati/ Tagi Shrabmo
 mochi_is_love - (art_historian)
01:15pm 09/08/2008
Level of Difficulty: Don't Try This At Home

Alright, now, even though I've given this a difficult rating, I only say that because if you haven't ever made bread before, this could be hard. Like me, I've never made bread before. But I did get to watch and see how this was made in a Ladakhi home and I must say, it is THE best bread I've EVER had.

Ladakhi Chapati

- 1 LBS. wholewheat flour
- 1 tsp salt
- 12 oz. cool water

- Combine flour and salt in a large bowl or large cookie sheet pan.
- Make a little hole in the middle and add a small amount of water. Adding a little more water to make sure all the mixture is included, begin kneading the dough. (This will take some time and elbow grease.)
- Add more water if needed. You should have a spongy, moist dough when done kneading.
- Let sit for 15 minutes.
- Using a clump of dough, roll out to make small balls.
- Using a roller, roll the dough into a flat, round pancake shape.
- Using your fingers, extend the outer rims of the dough to make a flatter, larger chapati.
- Place on a hot pan to cook until bubbles appear.
- Flip over for a short time.
- You should have round puffed bread! Yummy with anything you pair it with.
mood: annoyedannoyed
music: Ima Robot: Dangerous Life
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(no subject)
01:43pm 26/09/2008 (UTC)
Stupid question: should I put some oil on the pan before the dough? This sounds like something I could try over the weekend :)
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(no subject)
05:53pm 26/09/2008 (UTC)
In my experience, you should not need any oil. But experiment! Let me know how it turns out!
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