RolloGee Recipe Reviews (Pg. 1) - (15288349)

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Indian Chapati Bread

Reviewed: Mar. 9, 2013
A basic chapati -that I've used many times - works best with a type of flour called "Atta" which is a hard durum wheat flour available in international markets. Consider letting more than a few minutes - like an hour or more , I prefer to cover with plastic wrap and rest several hours in the fridge if not overnight then bring to room temp before forming and rolling - this allows for the glutens to develope you'll find the dough less sticky and more elastic. Cooking - I prefer to use a cast iron fryingpan or griddle because it retains a more even cooking temperature especially when using an electric stove. What makes a a chapati light and fluffy is the steam that is generated inside the chapati when cooking. after the bottom is lightly brown flip to brown the other side - you will note bubbles starting to form in the cooking chapati - on way to get these bubbles to form and expand between the outside layers is - after the bread is turned - press down on the browned topside with a dampened kitchen towel - you can even feel the bread rise up under the towel continue this all over until the bread is finally done will feel - I prefer to lightly brush one side with melted butter, stack and keep wrapped in a towel until the batch is done.
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Reviewed: Jan. 14, 2012
Understandably bobtie is one of those ethnic dishes that is subject to almost infinite possible variations and still be called bobotie. Varied to suit ones taste, leaving out ingredients of concern for food allergies, and modifiable with ingredients that one has on hand. I didn't have chutney so I replaced it with finely chopped granny smith apple and dried apricot. Toasted slivered almonds which I added on top of the mix. I didn't have 2 lbs of ground been - used on lb beef and one lamb ( I would try a ground chicken/beef mix). For me Lamb begs for garlic and lemon - 3 cloves of garlic pasted and mixed with onion during frying - juice and zest of one lemon added to raw meat mix. A good recipe is a journey not a destination.
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