{"id":193,"date":"2010-03-22T12:07:36","date_gmt":"2010-03-22T12:07:36","guid":{"rendered":"http:\/\/www.anyma.ch\/blogs\/cuisine\/?p=193"},"modified":"2010-10-24T09:49:38","modified_gmt":"2010-10-24T09:49:38","slug":"chapati","status":"publish","type":"post","link":"https:\/\/www.anyma.ch\/blogs\/cuisine\/?p=193","title":{"rendered":"Chapati"},"content":{"rendered":"<p>Pour une quinzaine de chapati il faut 400 g de farine, 1 cc de sel et environ 3 dl d&rsquo;eau, beurre fondu, ghee (beurre clarifi\u00e9 pour une verdion indienne) ou huile pour unr version v\u00e9g\u00e9talienne.<br \/>\nCreuser une fontaine dans la farine, y mettre 2 cs de beurre, ghee ou huile si on le d\u00e9sir et le sel et ajouter progressivement l&rsquo;eau en la m\u00e9langeant \u00e0 la farine jusqu&rsquo;\u00e0 obtenir une p\u00e2te souple que l&rsquo;on p\u00e9rira 10 min environ.<\/p>\n<p>Ensuite on divisera la p\u00e2te en portion de la taille d&rsquo;une grosse noix qu&rsquo;on aplatira en disques fins.<\/p>\n<p><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_01.jpg\"><\/a><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_01.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-197\" title=\"Chapati_01\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_01-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_01-300x200.jpg 300w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_01-1024x682.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>On enduira au pinceau chaque disque du corps gras choisi et, au couteau, on coupera une entaille du centre du disque \u00e0 la p\u00e9riph\u00e9rie. On prendra alors l&rsquo;un des c\u00f4t\u00e9 de l&rsquo;entaille et on commencera \u00e0 rouler la p\u00e2te sur elle-m\u00eame en tournant autour du centre de mani\u00e8re \u00e0 obtenir un c\u00f4ne.<\/p>\n<p><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_08.jpg\"><\/a><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_08.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-198\" title=\"Chapati_08\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_08-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_08-300x200.jpg 300w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_08-1024x682.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>On dressera celui-ci sur sa base large et, en appuyant sur la pointe du c\u00f4ne, on r\u00e9duira \u00e0 nouveau celui-ci en une boule qu&rsquo;on \u00e9tendra \u00e0 nouveau en un disque fin.<\/p>\n<p><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-199\" title=\"Chapati_10\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_10-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_10-300x200.jpg 300w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_10-1024x682.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>On farinera l\u00e9g\u00e8rement le disque puis on proc\u00e9dera de m\u00eame pour les autres chapati que l&rsquo;on pourra empiler puisqu&rsquo;ils sont enfarin\u00e9s.<\/p>\n<p>Peu de temps avant de servir on chauffera une po\u00eale, une plaque de fonte ou une plaque \u00e0 cr\u00eape et on r\u00f4tira chaque chapati environ 2 minutes par c\u00f4t\u00e9s. Une fois cuit on les emballera dans un linge ou on les placera sous un oreiller pour les garder au chaud et on les servira ensuite sans attendre.<\/p>\n<p><a href=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_192.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-201\" title=\"Chapati_19\" src=\"http:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_192-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_192-300x200.jpg 300w, https:\/\/www.anyma.ch\/blogs\/cuisine\/wp-content\/uploads\/2010\/03\/Chapati_192-1024x682.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour une quinzaine de chapati il faut 400 g de farine, 1 cc de sel et environ 3 dl d&rsquo;eau, beurre fondu, ghee (beurre clarifi\u00e9 pour une verdion indienne) ou huile pour unr version v\u00e9g\u00e9talienne. Creuser une fontaine dans la farine, y mettre 2 cs de beurre, ghee ou huile si on le d\u00e9sir et [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,19,53,25,37],"tags":[54],"_links":{"self":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/193"}],"collection":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=193"}],"version-history":[{"count":6,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/193\/revisions"}],"predecessor-version":[{"id":195,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=\/wp\/v2\/posts\/193\/revisions\/195"}],"wp:attachment":[{"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.anyma.ch\/blogs\/cuisine\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}