Date: Sun, 29 Oct 2006 06:50:10 GMT -------------- BEGIN bread-bakers.v106.n043 -------------- 001 - Judi9826@aol.com - Re: softer crust 002 - "Mike Scott" Subject: Very tasty Indian chapatis Date: Mon, 23 Oct 2006 16:31:40 -0400 Hi, I came across this recipe in an Indian cookbook while vacationing on Vancouver Island this past summer. My wife and I love Indian food and we often have a dinner of lentil dahl and curried vegies, all slurped down with this warm, chewy Indian flatbread...easy to make and soooo much fun to eat! This recipe makes 8 chapatis: Ingredients: 2 cups Atta flour - a very finely ground hard durum whole wheat flour found in south Asian groceries. 1 tsp salt 1 cup warm water 1) Mix the flour and salt...make a well and add the water...mix by hand or spoon into a dough and knead on a floured counter for 8-10 minutes. OR In a food processor, pulse the salt and flour, then add the water slowly while pulsing...process for 15 seconds after dough forms...then knead briefly on the counter. 2) Cover dough with plastic wrap and let stand for 30 minutes to 12 hours in a cool, dark place (I find 6 hours is plenty). 3) Divide dough into 8 pieces...roll each one into ball, then flatten and roll outward until it's around 8 inches in diameter. 4) Rub a skillet (preferably cast iron for best results) with a little cooking oil and set at medium-high heat. 5) When your skillet is hot, sautee a chapati on one side for 15 seconds...then flip it over and cook for approximately 1 minute until small bubbles begin to form on the surface of the bread...then flip it again and finish cooking for another 1 minute...in this last cooking stage, a perfect chapati will start to balloon...gently press on any bubbles that form to help the bread balloon (I use my egg lifter)...avoid burning the bread. 6) Repeat step 4 &5 for each of the chapatis. Is that easy or what...eh??!!...if you like Indian food, you will LOOOOOVE these chapatis. I even use them for wraps to make tuna or chicken salad sandwich wraps...the kids love 'em and they are so much tastier than the store bought wraps. For a variation, you can add 1-2 tbsp of oil or butter to make a more tender bread...add this to the flour before the water...you can also add more oil to the skillet to achieve a similar outcome. Next up, I am going to try my hand at other Indian breads: dosas, naan, idlis, hoppers and dhokla...I post any noteworthy results in the near future. Mike --------------- MESSAGE bread-bakers.v106.n043.3 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Welcome to the Fresh Loaf Date: Sat, 28 Oct 2006 13:34:12 -0400 Here's an interesting site for all you artisan bakers: Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v106.n043.4 --------------- From: David A Barrett Subject: Re: Breakfast in Paris Date: Mon, 23 Oct 2006 14:55:50 -0400 I don't know if they do breakfast (probably), and I can't remember where Place du Chatelet is but, you must go to Angelina's for hot chocolate and dessert. Google it, you'll find it. It's near the Louvre, opposite the Tuileries. I've been to Paris a number of times, and didn't know about Angelina's until some friends went there and then told us about it. So we went a month ago. I now consider every previous trip to Paris to have been, in some small way, wasted. Dave Barrett --------------- END bread-bakers.v106.n043 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved