印度烤餅 Chapati

我是個又愛吃辣又愛香料的人，所以對於印度菜完全沒有抵抗力，尤其是印度的餅類配咖哩真的是超好吃。
之前有做過Naan是屬於要發酵的烤餅，這次要做的Chapati是用全麥麵粉而且不用發酵的超快速烤餅。
I am a super fan of hot and spicy food, so I really cannot resit Indian food, especially their bread are just so good with curry.
Last time I made Naan which leavened flatbread, but Chapati is unleavened one, which means that it is much quick and easy to make Chapati. 

材料(Ingredient)
1. 全麥麵粉(Whole Wheat Flour): 2杯 (2 Cups)
2. 鹽(Salt): 1 茶匙 (1 Tea Spoon)
3. 橄欖油(Olive Oil): 2 湯匙 (2 Table Spoon)
4. 溫水 (Warm Water): 3/4 杯 (3/4 Cup)

做法(Method)
1. 將鹽加入麵粉中拌勻
     Add salt in to flour and mix it.
2. 將油加入麵粉中後再慢慢倒入水，記得水別一次倒完，視麵團狀況調整水量，揉成不沾手的麵團即可
    Add olive oil in and warm water in slowly, don't add all water in one time. Make a soft and elastic dough, but not sticky. 
3. 麵團蓋上濕布休息20分鐘 
    Cover with a towel and allow the dough to rest about 20 mins. 
4. 將麵團分為10等份，桿成薄薄的圓形
    Divide the dough to 10 parts and roll out until very thin. 
5. 平底鍋加熱，但火別轉太大，桿好的餅直接放上去烤即可，一下子就會看到麵皮冒泡泡漲起來，然後再翻面烤，一下子就好囉
    Heat the pan until hot, but keep the heat medium, lay a Chapati on it until the surface is bubbling. Then turn it over for 15~20 seconds, as soon as the brown spot on the       underside.

這是個非常簡易快速的度，吃起來不像Naan有些彈性，但由於是全麥做的，咬起來非常有麥香，配上咖哩真的超好吃唷。另外，因為當天Chapati吃不完，所以隔天早上我就拿來當蛋餅皮也是超適合的，Chapati再煎一下更是酥脆。