{"id":2902,"date":"2011-10-18T17:23:14","date_gmt":"2011-10-18T17:23:14","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2902"},"modified":"2011-10-18T17:23:14","modified_gmt":"2011-10-18T17:23:14","slug":"chapati-fladenbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/chapati-fladenbrot\/","title":{"rendered":"Chapati Fladenbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n400 g Chapati-Mehl aus dem Asien-Shop oder
\n400 g Weizenmehl Typ 1050
\n2 EL Ghee gekl\u00e4rte Butter, ersatzweise – Butterschmalz
\n225 ml Wasser lauwarm
\n1 TL Salz<\/p>\n

Zubereitung<\/strong>
\nDas Mehl, das Ghee (oder \u00d6l, Butterschmalz) und das Salz in eine Sch\u00fcssel geben. Alles mit den H\u00e4nden zu einem weichen, glatten Teig verarbeiten und mindestens 15 Minuten kneten. Den Teig zu einer Kugel formen, mit einem feuchten Tuch bedecken und etwa 20 Minuten ruhen lassen. Den Teig in 16 St\u00fccke teilen, diese zu kleinen Kugeln formen. Auf einem bemehlten Brett rund und d\u00fcnn ausrollen. Die Chapatis d\u00fcrfen aber nicht gr\u00f6\u00dfer als die Pfanne sein! Eine Pfanne 5 Minuten bei mittlerer Hitze erw\u00e4rmen. Einen Fladen hineinlegen und etwa 1 Minute backen. Den Fladen wenden und auf der anderen Seite ebenfalls 1 Minute backen, bis er br\u00e4unlich ist. Die restlichen Chapatis auf die gleiche Weise zubereiten. Die fertigen Chapatis in einen geschlossenen Topf aufbewahren, damit sie nicht zu schnell ausk\u00fchlen und nicht austrocknen. Am besten kurz vor dem Servieren zubereiten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 400 g Chapati-Mehl aus dem Asien-Shop oder 400 g Weizenmehl Typ 1050 2 EL Ghee gekl\u00e4rte Butter, ersatzweise – Butterschmalz 225 ml Wasser lauwarm 1 TL Salz Zubereitung Das Mehl, das Ghee (oder \u00d6l, Butterschmalz) und das Salz in eine Sch\u00fcssel geben. Alles mit den H\u00e4nden zu einem weichen, glatten Teig verarbeiten und mindestens … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[125],"tags":[433],"class_list":["post-2902","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-fladenbrot","item-wrap"],"yoast_head":"\nChapati Fladenbrot<\/title>\n<meta name=\"description\" content=\"- Chapati Fladenbrot\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/chapati-fladenbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chapati Fladenbrot\" \/>\n<meta property=\"og:description\" content=\"- Chapati Fladenbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/chapati-fladenbrot\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-10-18T17:23:14+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Chapati Fladenbrot\",\"datePublished\":\"2011-10-18T17:23:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/\"},\"wordCount\":168,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Fladenbrot\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/\",\"name\":\"Chapati Fladenbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-10-18T17:23:14+00:00\",\"description\":\"- Chapati Fladenbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/10\\\/18\\\/chapati-fladenbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chapati Fladenbrot\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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