Indian Famous Chapati & Recipe

 Soft & Round Chapati

 "Makki ki Roti," it is a popular Punjabi flatbread made from cornmeal (also known as maize flour) and traditionally served with Sarson ka Saag, a mustard greens dish.  In a mixing bowl, combine the Makki ka atta (cornmeal) and salt.

Recipe For Makki Ki Roti

1. In a mixing bowl, combine the Makki ka atta (cornmeal) and salt.
2. Gradually add water to the flour, kneading it to form a soft and pliable dough. The amount of water needed may vary, so add it gradually until the dough comes together. The dough should be soft and smooth.
3. Divide the dough into small portions, roughly the size of a golf ball.
4. Take one portion of the dough and roll it into a ball. Flatten it slightly.
5. Place the flattened dough between two sheets of plastic wrap or greased parchment paper.
6. Using a rolling pin, gently roll out the dough into a circular shape, about 6-8 inches in diameter. You may need to sprinkle a little water on the dough if it feels dry.
7. Heat a tawa or griddle over medium-high heat. Once hot, place the rolled roti on the tawa.
8. Cook the roti for a few seconds until you start to see small bubbles forming.
9. Flip the roti to the other side and cook for another few seconds.
10. Apply ghee or oil on the cooked side, then flip and cook the other side, applying ghee or oil again.
11. Continue flipping and cooking until both sides have golden brown spots, and the roti is fully cooked.
12. Remove the roti from the tawa and repeat the process with the remaining portions of dough.
13. Serve the Makki ki Roti hot with Sarson ka Saag or any other curry of your choice.
14. Makki ki Roti has a distinct flavor and texture due to the use of cornmeal. It is typically enjoyed during the winter months in northern India.

Sheermal is a delicious and flavorful type of roti that is popular in Mughlai and Awadhi cuisine. It is known for its soft texture, slight sweetness, and saffron-infused aroma.

 

Recipe For Sheermal Roti

1. In a small bowl, dissolve the yeast in warm milk and set it aside for 5 minutes until it becomes frothy.
2. In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Mix well.
3. Add the ghee, saffron-infused milk, and frothy yeast mixture to the flour mixture. Mix everything together until it forms a soft dough.
4. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can add a little more warm milk if needed.
5. Cover the dough with a damp cloth and let it rest in a warm place for about 1-2 hours until it doubles in size.
6. Preheat your oven to 200°C (400°F).
7. After the dough has risen, divide it into equal-sized portions and roll them into balls.
8. Take one dough ball and roll it into a round or oval-shaped roti of about 1/4 inch thickness. You can use a rolling pin and a dusting of flour to prevent sticking.
9. Place the rolled roti on a baking sheet lined with parchment paper.
10. Repeat the process with the remaining dough balls, placing each roti on the baking sheet.
11. Brush the surface of each sheermal roti with a little milk or ghee. You can also sprinkle nigella seeds or sesame seeds on top for garnish.
12. Bake the sheermal rotis in the preheated oven for about 6-8 minutes or until they turn golden brown.
13. Remove the rotis from the oven and brush them with some ghee for added richness.
14. Serve the sheermal rotis warm with your favorite curry or enjoy them on their own.
15. Sheermal rotis are best served fresh and warm. They are perfect for special occasions or as a delightful treat with your favorite meals. Enjoy!

Taftan is a traditional Persian and South Asian bread that is known for its soft and slightly sweet taste. It is often served with kebabs, and curries, or enjoyed on its own.

Recipe For Taftan Roti

1. In a small bowl, dissolve the yeast and sugar in warm milk. Set it aside for 5 minutes until it becomes frothy.
2. In a mixing bowl, combine the all-purpose flour, salt, and melted ghee. Mix well until the ghee is evenly distributed.
3. Add the frothy yeast mixture, yogurt, and saffron-infused milk (if using) to the flour mixture. Mix everything together until it forms a soft dough.
4. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can add a little more milk or flour if needed.
5. Cover the dough with a damp cloth and let it rest in a warm place for about 1-2 hours until it doubles in size.
6. Preheat your oven to 200°C (400°F).
7. After the dough has risen, divide it into equal-sized portions and roll them into balls.
8. Take one dough ball and roll it into an oval-shaped roti of about 1/4 inch thickness. You can use a rolling pin and a dusting of flour to prevent sticking.
9. Place the rolled roti on a baking sheet lined with parchment paper.
10. Repeat the process with the remaining dough balls, placing each roti on the baking sheet.
11. Brush the surface of each Taftan roti with a little milk or ghee. You can also sprinkle nigella seeds or sesame seeds on top for garnish.
12. Bake the Taftan rotis in the preheated oven for about 8-10 minutes or until they turn golden brown and puffed up.
13. Remove the rotis from the oven and brush them with some ghee for added richness.
14. Serve the Taftan rotis warm with your favorite dishes or enjoy them on their own.
15. Taftan rotis are best enjoyed when freshly baked and warm. They offer a delightful combination of softness and slight sweetness that pairs well with a variety of savory dishes. Enjoy!