Okay, I got it. I’ll write an article about “gluten free chapati” like a plainspoken old woman, keeping it SEO-friendly and easy to understand. Here we go:
Alright, so you wanna learn about makin’ gluten free chapati, huh? Well, sit yourself down and listen up, ’cause I’m gonna tell ya how it’s done. It ain’t rocket science, I tell ya, just good ol’ fashioned cookin’ with a little twist.
First off, what’s this “gluten free” business all about? Seems like everyone’s talkin’ about it these days. Well, from what I gather, it means no wheat flour. Some folks, their bellies just can’t handle that stuff. Makes ’em feel all bloated and sick. So, we gotta find other ways to make our chapati.
Now, I’ve been makin’ chapati for, oh, I don’t even know how long. Years and years! Back in my day, we just used whatever flour we had. But now, we got all these fancy flours, ya know? Cornmeal, gram flour, starch… all sorts of things. And that’s what we’re gonna use for our gluten free chapati.
First thing’s first, you gotta get your flours together. You’ll need some fine cornmeal, that’s kinda like the regular flour, but it’s made from corn. Then you need some gram flour, that’s made from chickpeas. It gives the chapati a nice, nutty flavor. And a little starch, too, that helps hold it all together. Don’t forget a pinch of salt and a little bit of turmeric for color. Turmeric’s that yellow powder, makes everything look pretty.
- Fine cornmeal – about a cup or so, maybe a little more.
- Gram flour – half a cup should do it.
- Starch – just a spoonful or two.
- Salt – a pinch, just like you always do.
- Turmeric – enough to give it a nice yellow color.
Now, you gotta mix all that dry stuff up in a bowl. Just dump it all in there and give it a good stir with your hand. Yeah, your hand! That’s how you get a feel for it. Make sure it’s all mixed up real good, no lumps or nothin’.
Next, you gotta add some oil. I like to use canola oil, but you can use whatever you got on hand. Just a little drizzle, maybe a tablespoon or two. Not too much, or your chapati will be greasy. Mix that oil in with your fingers, too. Get it all crumbly-like. Like when you’re makin’ a pie crust, you know?
Okay, now for the tricky part: the water. You gotta add water slowly, bit by bit. Too much water and it’ll be a sticky mess. Too little and it’ll be all crumbly and won’t hold together. So, just add a little at a time and mix it in with your hand. Keep addin’ water until it forms a dough. It shouldn’t be too sticky, but it shouldn’t be too dry either. It needs to be just right.
Once you got your dough, you gotta knead it. That means you gotta push and fold it over and over again. For a good long while, maybe five or ten minutes. This makes the chapati nice and soft. My old arms get tired doing this, but it’s worth it, trust me.
After you knead the dough, you gotta let it rest for a bit. Just cover it up with a damp cloth and let it sit for about half an hour. This lets the gluten relax, oh wait, no gluten in this one! Well, it lets somethin’ relax, anyway! It makes the chapati easier to roll out.
Okay, now it’s time to roll out the chapati. Take a little ball of dough, about the size of a golf ball, and roll it out on a floured surface. You want it to be nice and thin, like a tortilla. Use a rolling pin, or a bottle, or whatever you got. Just make sure it’s round and even.
Now comes the cookin’ part. Heat up a griddle, or a frying pan, over medium heat. Once it’s hot, put the chapati on it. Let it cook for a minute or two on each side, until it starts to puff up and get little brown spots. You can flip it a few times, just make sure it doesn’t burn. If it starts to puff up too much, you can poke it with a fork, that lets the steam out.
And that’s it! Your gluten free chapati is done! You can eat it hot off the griddle, or you can save it for later. It goes great with all sorts of things, like curries, stews, or even just a little bit of butter. It ain’t exactly the same as the regular kind, mind you, but it’s still mighty tasty. And it won’t make your belly ache, so that’s a good thing.
So there you have it, my way of makin’ gluten free chapati. It’s simple, it’s easy, and it’s good for you. Now go on and try it yourself. You might just surprise yourself!
Tags: gluten free, chapati, recipe, cornmeal, gram flour, Indian bread, flatbread, cooking, easy recipe, healthy eating