How to Prepare Yummy Chapati type 2

Chapati type 2. Well this is the most frequently asked question by many patients as wheat and rice are the staple food of Indians. Thus if we advise people to stop eating rice or wheat as they are foods to avoid in diabetes, it might have no impact. Chapati is a type of Indian flat bread, it's very popular in India.

I have personally tried her homemade chapati; I was instantly hooked on the soft, fluffy wheat bread. Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. The most common type of chapati is the one that is made from the whole ground wheat. You can have Chapati type 2 using 10 ingredients and 19 steps. Here is how you cook that.

Ingredients of Chapati type 2

1. You need of Flour mixing:atta flour 1 cup and plain flour 2 and quater cup.
2. It's 3/4 cup of Extra flour for dusting only.
3. You need 1 teaspoon of salt.
4. It's 4 tablespoons of unmelted butter.
5. Prepare 2 table spoon of cooking oil.
6. It's 3/4 cup of warm milk.
7. Prepare 1/2 cup of water (room temp).
8. You need of For frying (all 8) chapatis:.
9. Prepare 2 table spoon of ghee mixed with Quater cup cooking oil.
10. Prepare of For toping:pure honey (if can get locally InshaAllah,or abroad).

Chapati can also be made from maida. This chapati is the one that should completely be avoided by a person who has diabetes. Chapati is also known as roti which is a popular flat bread in Indian subcontinent (India, Bangladesh, Pakistan and Nepal). It is a healthy food served with gravy and curry.

Chapati type 2 instructions

1. Ingredients used:preps made.
2. Flour mixing:2 types of flours here.
3. Prep1:buttering the flour,(prefer gloved hands esp if making larger amounts fot larger events etc)because using hands in food alot in this recipe.
4. I.
5. Checking/testing the flour checking for enof butter and oil and are combined well ahamdulillah!adding milk and water to flour gradually and mix with gloved hand or just clean if ok with that.
6. Add the renaining milk.start mixing it in.
7. Add bit of flourvif very sticky but avoid adding at early stage of mix kneading because kneading makes dough firm and less sticky the dough starts coming together nicely.
8. .
9. Smoothen the rounds,that's back/base image and others are surface smooth side. Make them like that.pset aside (covered for about 20 mins.)it all 8 ball shapes back in oval glass dish used to mix them in with....(.so as not to use too many dishes unecesarily.inshaallah).
10. The balls are very soft after setting to develop gluten so maybe extra stretchy (for this recipe it is allowed to be because its going to balancr out when second round formation stagr inshaallah).
11. For above step:(the first rolling out stage),make circl disk shape thin,can use circular wooden kit if need circle shape guide or can do on any flat clean and flour dusted surface.then make folding like fan folding,while stretching gentle lengthwise from both dides with a hand on each side!!@children fun activity too!!.
12. After all folding done,now swirl it around into a circle from one edge ticking it in slightly to another...try not make edges too thick PR pinch off (then put awy small pinched piece aside) the thickside abit and tuck it in.finish of the rest InshaAllah.. then ready for next step!almost finished Alhamdulillah!.
13. For second time rolling:now take the swirls and roll out again!.
14. For last stage alhamdulillah:set up your rolling and cooking system!..the system to allow always havr one chapati ready for frying Roll,dust,place, cook & turn, fry& remove roll,dust place, cook & turn,fry& remove!!!Can get children involved only care with heat and messing up system!!!(see pics for more ideas demos inshaallah).remove.need alot of that InshaAllah again.
15. Turn.
16. Tranfering the chapati...can b like this...
17. The chapati is doing well like this MashaAllah..you are doing well if your chapati is doing this...keep up@gr8 wrks..when turn to other side, then oil it about 1 table spoon mixture oil (see ingreds list).
18. Look out for these spots on base side to note time to turn!!InshaAllah...Look for nicely color try keep oil evenly distributed when frying and pres down to give nice golden color !!.
19. At last you do e it MashaAllah...bismillah enjoy..with tea,honey,foods,meats Currys,beans,maini, veggies wraps,or just as they are!@ be creative,the pure honey is curtesy of East African honey,(thanx sister fatma)(see pic) e.g. inshaallah...bismillah and enjoy.

Chapati recipe originates from the Indian subcontinent. So friends, check out the easy steps given below and make these delicious warm and soft chapatis in no time. Technically, chapati is a type of roti. There are hundreds of different varieties of roti, popular in Southern and Central Asia - including dhalpuri (a lentil or pea-stuffed roti), paratha (a plain roti, rolled and folded several times to create layers), aloo roti (a potato-based roti) to name a few. Chapati (also spelled chapathi) is an Indian flat bread that is a staple in North India and Pakistan, although today it has also made its way to South India.

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