This recipe is perfect for lazy beginners and is quick and easy. You can make it anytime you suddenly crave a low-calorie chapatta sandwich. Of course, it can't compare to bread made with repeated folding and overnight fermentation, but I think homemade bread emphasizes a healthy, handmade experience and a sense of accomplishment. The finished product, crispy on the outside and soft on the inside, is definitely just as good as the rich, milky flavor of commercially packaged bread. Simple and comforting, it warms you up on a nice morning.
Materials
The simplest way to make chapatta in the world: step-by-step instructions
First, add sugar and yeast to 40g of warm water and activate for 10 minutes.
Pour the remaining room temperature water and all the ingredients except the olive oil into a mixing bowl, and mix with a spatula.
Mix until no dry powder is visible, then pour in the olive oil.
Continue stirring until the oil is absorbed.
Cover up and rest for 15 minutes.
Perform a stretching and folding after 15 minutes.
Rest for another 15 minutes
Finally, perform one more stretching and folding.
Shape the dough into a ball and let it ferment in a warm place for about 40 minutes.
Once the dough has risen significantly after fermentation, transfer it to a floured work surface.
Arrange it into a rectangle
Fold the blankets from bottom to top
Overlapping from top to bottom
I divided it into two large pieces, but you can also divide it into four small pieces.
Place the dough on a floured baking sheet, cover, and let it rise for half an hour. Meanwhile, preheat the oven to 230 degrees Celsius.
Fermented
Spray water on the baking tray and bake at 230 degrees Celsius for about 20 minutes.
Golden brown on the surface
Crispy on the outside and soft on the inside
Tips for making the simplest chapati in the world
If using flour, remember to reduce the water content.
