北印家里平时吃的圆形烙饼在和面做饼的时候不加任何东西，只在全麦粉里加上一点盐和水，合成软面团，抹上一点点酥油防干裂，这样的面团擀成圆饼烙的叫做Roti或Chapati。
抹上酥油分层做出不同形状煎的叫做Plain Paratha。裹入不同的馅料做成的馅饼叫做Stuffed Paratha，印度语里就根据馅的名称叫做xx Paratha 。Roti/chapati是不加油铁饼上烙成的，而Paratha则是煎制而成的，所以成品会香很多。
今天给大家介绍一种在印度家庭常做的多層煎饼。
A couple of years back a lady posted a "Chapati" post on the website I frequent, it was all good, but the bread she posted was really a Paratha rather than Chapati, I tried to explain her the difference. To my surprised, she took it very defensively and told me that she can't be wrong, mainly because her neighbor, who is originally from Hyderabad was her teacher in this matter. Who am I to argue with an Indian origin, right?
After that episode I have been meaning to write about paratha and Chapati, my plan is to write about three different ways to make plain paratha. And here is the second type of plain paratha.
These are some information I found online about differences between paratha and chapati, here it is:
Source: http://answers.yahoo.com/question/index?qid=20081013075612AAkR6KB
After that episode I have been meaning to write about paratha and Chapati, my plan is to write about three different ways to make plain paratha. And here is the second type of plain paratha.
These are some information I found online about differences between paratha and chapati, here it is:
Source: http://answers.yahoo.com/question/index?qid=20081013075612AAkR6KB
Roti, Chapati & Paratha are all Indian flatbreads. They are made on a flat top griddle or tawa. They are similar but there are subtle differences:
ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a "skin" or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as "phulkas" in the West & the South parts of India. Deep fried versions are known as "poori".
http://en.wikipedia.org/wiki/Roti
http://en.wikipedia.org/wiki/Poori
CHAPATI is traditionally made from very finely milled whole wheat "chapati flour" and tend to be thin and papery. They are made using a 3 fold process into a triangular shape and then rolled out into a circle. Each layer is well oiled (ghee), resulting in thin layers. This type of flatbread is also known as "poli" and eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.
http://en.wikipedia.org/wiki/Chapati
PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee.
http://en.wikipedia.org/wiki/Paratha
NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.
http://en.wikipedia.org/wiki/Naan
BHATURAS are fried versions of naans. They are eaten with chole.
http://en.wikipedia.org/wiki/Bhatura
ROTI is a traditional unleavened whole-wheat bread which, depending on the country and the cook, can be as thin as a "skin" or soft and pliable, closer to a pita. Rotis are eaten mainly in North India but are known as "phulkas" in the West & the South parts of India. Deep fried versions are known as "poori".
http://en.wikipedia.org/wiki/Roti
http://en.wikipedia.org/wiki/Poori
CHAPATI is traditionally made from very finely milled whole wheat "chapati flour" and tend to be thin and papery. They are made using a 3 fold process into a triangular shape and then rolled out into a circle. Each layer is well oiled (ghee), resulting in thin layers. This type of flatbread is also known as "poli" and eaten commonly in the Western & Southern regions of India. Nowadays, many cooks add a tbsp or so of yogurt to the dough with the end result being soft chapatis without the excess use of oil or ghee.
http://en.wikipedia.org/wiki/Chapati
PARATHA is a North Indian flatbread that may be stuffed or not. It is usually on the thicker side and may have several layers (8-10) that are well oiled with ghee.
http://en.wikipedia.org/wiki/Paratha
NAAN, which is made from white flour and leavened either with a starter or with yeast. It is traditionally made in a tandoor oven.
http://en.wikipedia.org/wiki/Naan
BHATURAS are fried versions of naans. They are eaten with chole.
http://en.wikipedia.org/wiki/Bhatura
Source:
http://www.foodsubs.com/Flatbread.html
http://www.indianfoodsco.com/Recipes/bre...
http://store.indianfoodsco.com/InfoPage....
http://store.indianfoodsco.com/InfoPage....
http://www.indianfoodsco.com/Recipes/bre...
http://store.indianfoodsco.com/InfoPage....
http://store.indianfoodsco.com/InfoPage....
面团：
2杯面粉
1杯水 （减去1大匙）注：天气干燥的时候可以不减
盐一小撮 （大概 1/4 茶匙）
其他：
酥油
Ingredients：
For dough：
2 cup of whole wheat flour (Atta)
1 cup of water minus 1 tbsp Note : If the humidity is low, do not need to minus 1 tbsp
A pinch of salt
Other：
Ghee
Other：
Ghee
把以上的材料和成面团，然后饧面30-40分钟，用一个干净的布沾湿扭干覆盖着更好。
用不完的面团可装到盒子里封密，可以冷藏两-三天。
用不完的面团可装到盒子里封密，可以冷藏两-三天。
Knead together all ingredients listed under dough to form a soft dough, let it sit for about 30-40 minutes before rolling into bread.
2. Use a knife to slice from the center of the disc like you would cutting a pie but not cutting the disc into half, then start rolling the bread from the cutting edge to form a cone.
3. Turn the cone upside down where the pointed part facing up, and press the cone down using palm or fingers to flatten it.
4. Use a rolling pin to roll the dough out to form a flat disc about 2-3 mm thick. Pan fry the pancake with a little ghee until golden brown in color and beautiful brown spots form.
This paratha is layered, soft and yummy, it goes well with any vegetables and curries.
1.
揪出乒乓球大的剂子，然后擀成圆形的面饼，抹上酥油和一点点的面粉，然後用小刀在麵餅的中間部分劃一刀。
2.
從刀口部分開始往左邊捲起，成甜筒狀。把“甜筒”反置，尖嘴向上。
3.
用手指或手板把“甜筒”往下壓成一個厚餅。然後把餅翻過來，就可以看如圖的圈圈狀。
2.
把麵餅再擀开成一個圓形如小盤子大的餅，平底锅里加点酥油兩面煎香即可。
香软好吃的煎饼。可以就着菜，或咖喱吃。
1. Pull out dough the size of ping pong ball, roll it out to form a disc, spread some ghee or oil, and sprinkle a pinch of flour, lightly and evenly spread the oil to cover the whole disc.2. Use a knife to slice from the center of the disc like you would cutting a pie but not cutting the disc into half, then start rolling the bread from the cutting edge to form a cone.
3. Turn the cone upside down where the pointed part facing up, and press the cone down using palm or fingers to flatten it.
4. Use a rolling pin to roll the dough out to form a flat disc about 2-3 mm thick. Pan fry the pancake with a little ghee until golden brown in color and beautiful brown spots form.
This paratha is layered, soft and yummy, it goes well with any vegetables and curries.
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