Amy Riolo: Hi, I am Amy Riolo and today we are making Sesame Chapati Bread and to get started the first step is that we are going to take two-and-a-four- quarter teaspoons of active dry yeast and place them into about three quarters of a cup of tepid water and we will do this a large bowl. Then we will mix the two together with a whisk. Then we are going to add in our salt, our flour, this is bread flour. Bread flour has a higher protein content then all-purpose flour so it will make more gluten in your recipe which will give it more elasticity when we knead it and that will give us a really nice texture for our bread but if you didn't have bread flour you could substitute all purpose. But I think it's very nice to have the bread flour in this particular recipe and now we are going to stir in three tablespoons of our clarified butter. Clarified butter is also known as Ghee, sometimes you can find it in the Indian section at supermarkets or you can make your own clarified butter by just melting butter and skimming off the while solids that come to the top and discarding them. That's a very easy way of doing it at home and what that does is it helps to make the browning process more even and it also creates a richer taste and then we are going to add one egg, this is just a large egg. We are going to stir this together.
This is a very easy dough for people who aren't very familiar with making bread, this is a great bread to start with because it's so easy to work with. It has a nice buttery texture and this is a kind of recipe that you don't see everywhere. So it really gives you a lot of gratification when you taste the dough and realize how delicious it is. So we are just going to stir it to incorporate all these ingredients. This is a rustic recipe, it's a very old recipe which is originally from Pakistan and because of so rustic and so old, you don't really need any kind of fancy equipment to make it with. This is a kind of bread that people would make everyday.
So we are going to get ready to knead our dough and what we will need to do is to flour our work surface and you can use more bread flour for this as we have bread flour in the dough and then we are going to place our dough right on the flour and we are going to add a little bit more flour on top. Now, keep in mind that the temperature and the dryness and humidity in the air is going to make a difference of how your dough forms and how much flour you need. On very humid days you can actually add almost a cup to two cups more flour than the recipe will call for just because of the temperature.
So you want to have your dough be easy enough to work with, that your hands aren't sticking to it and that's your key to adding more dough and you can add more flour just one tablespoon at a time and that will really help you to make a ball. What we are looking to do right now is just to form a ball with our dough and once we have that we can knead it. This is a dough, it's really a pleasure to work with because it's light and smooth and buttery and it's very easy. It doesn't require a lot of work. This is one of those breads that you can make, if you have people coming over for dinner or for a special occasion, you can serve something like this with even a very simple dinner of soup and salad or a stew and you will turn the dinner into just a wonderful event by making this bread.
So now we have our dough is forming a ball and what we can do is start to knead it. In order to knead our dough we are going to flour the bottoms of the palms of our hands and flour the top of the bread, make sure there is enough flour underneath it and then we will push the dough away from us and pull it back with our fingers and turn it a quarter and we repeat the process, push away, pull back and turn a quarter. Push away, pull back and turn a quarter. It's very easy and even if you mess up it doesn't have to be precisely a quarter or there is no special measurement but just anytime your hands feel very sticky put a little bit of flour on them and you will be fine. It's the only trick to remember for this bread and the more you knead bread the better because it builds up a lot of nice elasticity and it makes you have a really nice dough.
So the better the dough feels that's a good sign that you are working it enough. It's better to over knead the bread dough than to under knead it. So we are going to keep working and this would be kneaded for about ten minutes. So we are going to continue kneading this for approximately ten minutes and then we will going to put it into a large bowl which we have used a little bit of our clarified butter to oil and then we are going to oil a plastic film, place it over top, cover it and let it rise until it's doubled. That's about an hour and a half to two hours and then we are going to roll them out, shape them and bake them.