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Fast Guide to Cooking Tasty White chapati (oiled thrice and rolled out twice)

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White chapati (oiled thrice and rolled out twice)

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To prepare an unforgettable White chapati (oiled thrice and rolled out twice), below are the ingridients required:

  1. Take 3 of mugs plain white floir.
  2. Prepare 1 of mug :half milk half water (warm or room temp).
  3. Take 2 table spoon of flora butter.
  4. Get 2 tablespoon of good ghee.
  5. Get of Salt 1 tspn.
  6. Take of More ghee oil mixture for cooking 2nd oiling process.

After readying the components, now you are good to prepare your tasty White chapati (oiled thrice and rolled out twice) by following the procedures on this section:

  1. First steps:ingredients and first oiling. to your bowl add your flour first and then salt and mix briefly.here made a well and added the lovely oil ghee mixture (about half ghee half oil.see pic). But just about 2 table spoon and 1 if butter..thrn there is a test way to check for enof crumbling and enof oil..shudnt be too oily so squize the flour with palm of hand and it is holds shape even briefly,this is good (remember the rest of butter you will add after dough comes together.see step 2).
  2. 2nd step:adding milk (warm) and water mixture to form a dough.also adding rest of butter to form nice soft dough. Here you will see transformation of dough and dough come together nicely when you mix in the butter well with your palm base and fingers while folding in and repeating until it disasters inside the dough.this indicates you are progressing well @steps and stages so far alhamdulillah..
  3. Pinch off some rounds to make dough balls(about 10 for medium small or 8 if want slightly bigger chapatis)...
  4. Some words to help u remember this step rightbafter adding the second spoonfull of buttr''pinch and pull to make your rod,pinch and twist to make your dough balls''.do a holding up test and if the dough is soft it will stretch in mid air freely..Alhamdulillah.ok are getting there and you are definatly somwhere !.
  5. Dust some flour,in the same mixing bowl you used and place your dough balls one by one with some flour in between so not to stic.leave aside in dry place acover for 30 mins max..alternatively u can place in fridge for how long(not more then 3 or 4 hours) until u r ready to do the next steps!..so this also can save u time InshaAllah!.
  6. Cover with cling film.leave aside in dry place for maximum half hour.if left longer the dough will start oversoftening which may be hardest to handle..but if this does occur there are ways to help either in method itself ie during the rolling coiling stage.there is another method of gathering up the rolled out dough balls on such a way it becomes a lovely material like gatherings which u can coil.(not in pic).
  7. Now start your next stage which is first rolling out and oiling and coiling. (Pls see picture the illustrations i posted via cpad online) or to follow step by step guide.
  8. Also I recommend to watch online video called chapati laini za kinyumbani(this is swahili) by laylunnar delicacies for more ideas on this..
  9. Also credits to sister Naj,sisters caisha in mk,sister,laylunnar online and others like them.some of these lovely chapati recipes which also may be noted down only in cpad in near future if not done yet.this is some of their work mashaallah(see pics).
  10. Here are some illustrations on the first rolling out to large disk shape and oiling(use only 1 tspn or less of ghee oil mixtr) and then rolling to a long did and coiling.. this step takes from half hour to 4o mins depending if you do how quick and how many chapoo,so here took 40 mins hour for 10 chapati.it may be the most trickiest and yet alot of e.g. esp if children can get involved in one thing or other.
  11. The resulting coil formations..also dependant on the strechyness of dough on how long you left it fir.
  12. On leaving the dough then the stretch of the long rod is almost doubled.also see illustrated pic.
  13. Cooking process:now this takes approx 20 or 30 mins.heat up well yor flat pan large enof to accommodate the discs.then start taking one lovely coiled up at a timed and do rolling out again make sure not too thin nd too thick so the second time rolling out is size is about 2/3rd smaller then first disc.use your round wooden board for rough guide.try make them all same size as much as u can.
  14. Start cooking them.this takes any 2 mins or so for each chapati.its the simple part and here you place the disc in hot pan and wait for bubbles to raise and some times u get very good puffing up Alhamdulillah if u do if not as long as some small bubbles a long the chapati flour is good showing it's cooking thru well.also is nice spots appear on other side ie base side down in pan it's good indication.then turn over and do your third oiling.
  15. Third oiling and last is during cooking itself, finally @Now here turn over the chapoo,and add about 1 teaspoon of ghee oil mixture and press down gently with your flat cooking spoon...this is almost end of cooking first chapati..no need of turning to a third time esp to avoid the chapati getting biscuit like we need nice soft flexible chapoo..!!(see pics).
  16. Enjoy your lovely soft chapoo with fam and all hard work..serve as u like,wraps,or with stews or as is with tea with honey basically with any of favourate fillings and toppings.bismillah!.

Try these to fix the problems: Maneuver the heat used: set it to high before putting the first chapati on the tava, then reduce when the tava gets very hot. Depending on the root cause identified for the sticking/rawness: knead the dough firmer / roll out the chapati thinner. Add enough water to this to mix into a good dough, one which is not too sticky. Just add the water bit by bit and keep on mixing and kneading in the bowl until you feel you have a nice lump of dough. Turn out onto a floured board and continue kneading.

Recipe : White chapati (oiled thrice and rolled out twice)

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