No kneading required, no need to fold the dough every half hour—just mix the flour, let it rise, divide it, and bake. Super simple, oil-free, sugar-free, a low-fat breakfast.
Materials
No-knead overnight fermentation chapata recipe steps
The first step is mixing. Put all the ingredients from the ingredient list into a large bowl (it should be large enough, as it may expand two or three times during fermentation). Stir with chopsticks and then with a silicone spatula until there is no dry powder at the bottom. You can add olive oil or corn oil, or omit it if you are trying to reduce fat intake; the finished product will not be much different.
The second step is fermentation. After mixing well, leave it at room temperature overnight. My kitchen temperature was around 15 degrees Celsius at night, so it was left for about 10 hours. In winter, the time doesn't need to be so strict, but in summer, it would probably need to be refrigerated. The next morning, it had expanded to more than twice its original size.
The third step is shaping the dough. Place the dough on a kneading mat, making sure to sprinkle plenty of dry flour on top. Gently pat and shape it into a regular shape for easy division. Sprinkle dry flour on top and use a scraper to divide it into eight or nine portions. You can also adjust the size according to your appetite, as the dough is flat due to its high water content.
Step 4: Baking. Sprinkle the divided dough with flour, preheat the oven for a few minutes, then place the dough in the oven and bake immediately. No second proofing is needed. Bake at 230 degrees Celsius for about 20 minutes. During the last few minutes, observe the browning and adjust the temperature as needed to taste.
Finished product. This is sugar-free and oil-free, very convenient, with a crispy crust. If you can't finish it, put it in the refrigerator. Before eating it again, just air fry it at 180 degrees Celsius for 4-5 minutes. Cut it open and add cheese, eggs, beef, and vegetables. Healthy and delicious.
