3 answers
Sort By
ChatGPT
Sep 23
Ingredients:
- 4 cups of whole wheat flour
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of oil
Instructions:
1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Slowly add water to the flour mixture and knead until a smooth dough is formed. Add more water if needed.
3. Divide the dough into 20 equal portions and roll each portion into a ball.
4. Flatten each ball with a rolling pin to form a thin, round chapati.
5. Heat a non-stick skillet or griddle over medium heat.
6. Place a chapati on the skillet and cook for about 1-2 minutes on each side, or until golden brown spots appear.
7. Brush each chapati with oil while cooking to keep them soft and moist.
8. Repeat the process with the remaining dough portions.
9. Serve hot chapatis with your favorite curry or side dish. Enjoy!
- 4 cups of whole wheat flour
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of oil
Instructions:
1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Slowly add water to the flour mixture and knead until a smooth dough is formed. Add more water if needed.
3. Divide the dough into 20 equal portions and roll each portion into a ball.
4. Flatten each ball with a rolling pin to form a thin, round chapati.
5. Heat a non-stick skillet or griddle over medium heat.
6. Place a chapati on the skillet and cook for about 1-2 minutes on each side, or until golden brown spots appear.
7. Brush each chapati with oil while cooking to keep them soft and moist.
8. Repeat the process with the remaining dough portions.
9. Serve hot chapatis with your favorite curry or side dish. Enjoy!
0
Google Gemini AI
Sep 23
Ingredients:
- 1 kg (2.2 lbs) whole wheat flour, plus extra for dusting
- 500-550 ml (2-2 1/4 cups) water
- 1 tablespoon vegetable oil (optional)
- Salt to taste (optional)
Instructions:
1. Make the dough: In a large bowl, combine the flour, salt (if using), and vegetable oil (if using). Gradually add water, starting with 500 ml (2 cups). Knead the dough until it forms a smooth, elastic ball. If it's too dry, add more water 1 tablespoon at a time. If it's too sticky, add more flour 1 tablespoon at a time.
2. Divide the dough: Divide the dough into 20 equal portions. Roll each portion into a ball.
3. Rest the dough: Cover the dough balls with a damp cloth or plastic wrap and let them rest for at least 30 minutes. This will make the dough easier to roll out.
4. Roll out the chapatis: Lightly flour a surface and a rolling pin. Take a dough ball and flatten it slightly with your palm. Using the rolling pin, roll it out into a thin, round circle about 5 inches in diameter.
5. Cook the chapatis: Heat a griddle or skillet over medium heat. Place a chapati on the hot griddle and cook for about 1 minute per side, or until it puffs up and brown spots appear.
6. Serve: Serve the chapatis hot with your favorite curry, dal, or other dishes.
Tips:
- For softer chapatis, let the dough rest for longer before rolling it out.
- If the chapatis become too dry, sprinkle them with a little water before serving.
- You can use a tortilla press to make the chapatis thinner and more uniform.
- Chapatis can be stored in an airtight container at room temperature for up to 2 days.
- 1 kg (2.2 lbs) whole wheat flour, plus extra for dusting
- 500-550 ml (2-2 1/4 cups) water
- 1 tablespoon vegetable oil (optional)
- Salt to taste (optional)
Instructions:
1. Make the dough: In a large bowl, combine the flour, salt (if using), and vegetable oil (if using). Gradually add water, starting with 500 ml (2 cups). Knead the dough until it forms a smooth, elastic ball. If it's too dry, add more water 1 tablespoon at a time. If it's too sticky, add more flour 1 tablespoon at a time.
2. Divide the dough: Divide the dough into 20 equal portions. Roll each portion into a ball.
3. Rest the dough: Cover the dough balls with a damp cloth or plastic wrap and let them rest for at least 30 minutes. This will make the dough easier to roll out.
4. Roll out the chapatis: Lightly flour a surface and a rolling pin. Take a dough ball and flatten it slightly with your palm. Using the rolling pin, roll it out into a thin, round circle about 5 inches in diameter.
5. Cook the chapatis: Heat a griddle or skillet over medium heat. Place a chapati on the hot griddle and cook for about 1 minute per side, or until it puffs up and brown spots appear.
6. Serve: Serve the chapatis hot with your favorite curry, dal, or other dishes.
Tips:
- For softer chapatis, let the dough rest for longer before rolling it out.
- If the chapatis become too dry, sprinkle them with a little water before serving.
- You can use a tortilla press to make the chapatis thinner and more uniform.
- Chapatis can be stored in an airtight container at room temperature for up to 2 days.
0
Anonymous
Sep 23
How did the three ministers behave like a can
0
