Chapati with avocado, figs and Parmigiano Reggiano - India

Ileana Pavone - Ribes e cannella

  • Difficoltà

    Low

  • Stagionatura

    30 months +

  • For 5 chapati:
  • 100 g wheat flour
  • 100 g plain flour
  • 120 ml water at room temperature
  • a pinch of salt
  • For the avocado cream:
  • 1 ripe avocado
  • 1/2 lemon
  • salt
  • fresh figs
  • Parmigiano Reggiano 30 months

Mix the flour with a pinch of salt and add water a little at a time until the dough is soft, but workable. Knead the dough to make it smooth, and then let it stand for 30 minutes. After resting, give an elongated shape to the mixture then divide it into 5 balls. With a rolling pin roll the balls to obtain thin circles of about 15 cm in diameter. Heat a frying pan and, when it is very hot, cook the circles one at a time. After a couple of minutes when they start  forming small bubbles, turn and cook 1 further minute, then turn again and remove from the pan. Peel the avocado, cut the pulp, and blend it with the lemon juice and salt. Assemble the chapati with the avocado cream, thinly sliced figs and shavings of Parmigiano Reggiano.

HISTORY

The chapati is a typical Indian cuisine bread made with whole wheat flour and its main feature is the absence of yeast in the dough.
Ileana Pavone
Ribes e cannella