chapati la plak...

hahahaha just look at that chapati...woooo syukur alhamdulillah...
after several cooking class with mak..alhamdulillah berjaya jugak wat chapati..yeeeayyyy!!! x yah beli lagi...

selalu wat sebelum ni mmg end-up jadi cam flying saucer..what does that mean??
oh..when u put the chapati straight up ward, it wouldnt bend down..it kept straight like a flying saucer..hahahaha maksudnyer apa..keras la tu...x lembut!!

so kali ni hubby nyer test pertama is to put it straight upward..hahahah and it bend down nicely...waahh x sangka akhirnye leh wat..rupanye dulu silap sbb air x cukup panas n cara menguli salah..pas mak tgk how i did it..then mak bitau cara tu salah..
and same as my roti puri..pas tanya jaja baru tau what i did wrong...so the next one would be roti puri hhehehe...


we ate with kari sardin n teh tarik...hihi

ooh carenye mudah ajer..masa tu guna
2 cawan capati
1 cawan tepung gandum
1 mangkuk air suam panas..
sedikit garam
sedikit minyak

gaul dua2 tepung ngan garam, masukkan air panas, kacau ngan tangan secara clockwise..biler dh rata sumer tepung kene air n looked macam breadcrumb kasar yg besar2 pastu
* note - tak perlu tuang semua air dlm tepung, masukkan sikit demi sedikit n gaul clockwise sampai jadi breadcrumb kasar..bila adunan tepung dah jadi breadcrumb kasar..x perlu masukkan air lagi..go to the next step.

masukkan minyak sampai boleh diuli jadi doh..nk tau die lembut masa nak tarik putuskan doh tu mudah x, elastic sgt..

minyak tu agak2 je, maybe approximately..1/2 cawan minyak to 3/4 cawan minyak..
uli smpi minyak xde di jari..sbb akan diresap oleh doh..

then bulat2 kan sebesar bola golf..golekkan dlm tepung gandum biar x melekat masa canai..and goreng atas kuali / flat pan, under a big fire..
masa nk terbalikkan sapu minyak sapi/minyak biasa.
bile dh coklat serata sumer boleh angkat..