I've been playing around with a Indian rice flour chapati recipe I found awhile ago and finally have it fine tuned enough to write a recipe down. These are great! A lot like flour tortillas. We've eaten them folded around sliced, barbecued chicken with fried red peppers/shallots/herbs and along with lamb stew. And the next time I try milk, I'm making quesadillas with them!
1 cup corn safe coconut milk
3/4 cup rice flour
1T olive oil
about 1/2 tsp. salt
1. Heat the coconut milk, oil, and salt in a saucepan until it just comes to a simmer. Stir in the rice flour a little at a time until you have a lump that sticks together and looks kneadable. If it's a little sticky still, add just a tiny bit more flour until the stickiness is gone. Too much flour makes these hard and tough, though.
2. Turn out onto a cutting board and knead for a few minutes. This is a potentially owie part if you have sensitive hands - it's hot! Just do your best.
3. Put back in the sauce pan, cover, and let sit for about 1/2 hour.
4. Prehead a griddle to 400F. Knead the dough a few times and divide into 6 balls.
5. Take out the first ball and recover the pan. Roll very thin. If your dough turned out a little sticky, you might need to add just the smallest bit of rice flour for rolling. If your dough turned out a little dry/stiff, add a tiny bit of water and knead.
6. Place your first chapati on the griddle and let cook for about 2 minutes. Turn over and let cook for about 2 - 3 minutes. It should have white spots and a few brown spots. Turn over again and cook for about 1 minute. Parts of the chapati will puff up.
7. Take off the griddle and place on a plate between towels. Repeat for the rest of the balls of dough.
No comments:
Post a Comment