Whole wheat flour (for kneading dough)100g, 75 ml of water, 20g of whole wheat flour (for rolling dough).

A dough kneading/rolling tool

Flour sieve 1 piece, large bowl or basin 1 piece, rolling pin 1 piece, chopping board or workbench 1 piece.

Cake baking tool

Pan or wok 1 piece, clip (without sawtooth) or chopsticks 1 piece/pair.

Chapati method of whole wheat original Indian scones;

1, whole wheat flour (for kneading dough).

2. Slowly add water into the flour and mix well.

3. Knead the dough with the palm of your hand for about 5 minutes until the dough is smooth and without bumps (if it is too sticky, add some flour; Add some water if it is too dry)

4. Knead the dough into a long strip

5. Divide the dough into five equal pieces.

6. Prepare the pastry crust: first sprinkle flour on the chopping block or workbench.

7, small dough first stained with flour, to avoid sticking.

8. Press the dough outward from the center into a flat shape.

9. Dip the flour again to avoid sticking.

10, put the dough on the chopping block or workbench.

1 1 Press the rolling pin gently on the dough.

12, the rolling pin starts to roll inward to form dough (if it feels sticky, please dip some flour immediately).

13. Roll the dough into a dough with a diameter of about 12 cm.

14. Prepare scones: heat a pan or iron pot (a pot with thickness is enough) with medium heat.

15. Gently spread the dough on the preheated pot and bake for about 40 seconds.

16. When you see that the dough starts to have raised bubbles, you can use a clip or chopsticks to turn it over (it is recommended to use a serrated clip to avoid breaking the dough).

17. Bake this noodle for about 30 seconds (the baked crust is half cooked).

18, turn into a big fire, turn it back with a clip or chopsticks, and you will see the scones slowly expand (avoid breaking the crust, and the scones will not expand when there are holes).

19. At this time, clamp the scone with a clamp, gently rotate it in the pot to heat it evenly, and then turn it over and bake it until the whole crust swells (it doesn't matter if the crust doesn't swell, it doesn't affect the taste, as long as you see discoloration on both sides of the crust, bumps on the surface, and smell the aroma of wheat, that is, it is cooked and edible).

20. When the scones gradually cool down, the air will flow out, and the scones will collapse and stop swelling!

Finished product drawing:

Making skills of whole wheat original Indian scones Chapati;

1, when baking cakes, please be careful not to break the crust. If there are holes, air will leak, and the baked cakes will not expand smoothly. It is best to use a clip with serrated edges to turn it over to avoid breaking the crust.