Скачать или смотреть Beer + Flour = Magic! How to Make Soft, Chewy Chapati with a Can of Lager in Under 45 Minutes

Beer in bread? Absolutely. 🍺✨ And now, beer in Chapati! This lager chapati is soft, chewy, and packed with subtle, toasty flavor.

We've made it to the third and final recipe for our lager feast series where we cooked a full meal using almost two full cans of lager. All of these recipes have come from Mark Dredge's cookbook titled "Cooking With Beer" and all of them have been really well done. You should give them all a try!

Ingredients 🍞
2 cups (250g) wholewheat (wholemeal) flour (or self-raising flour to turn the chapati into roti), plus extra for dusting
1/2 teaspoon salt
1/3 cup (100ml) lager
1/4 cup (50ml) water

Directions 📜
1. Combine the flour and salt in a bowl, gradually pour in the lager, and then the water. Mix together until you have a thick dough. Knead the dough for 5 minutes and then set to one side for 30+ minutes.

2. Take the chapati/roti dough and knead for a further minute. Dust the work surface with some flour and cut the dough into 8 separate balls. Use a rolling pin to flatten out the balls until they are very thin.

3. Heat a frying pan on medium high heat. Cook one of the chapatis for around 30 seconds. Flip the chapati over and cook on the other side for another 30 seconds. Repeat for all the chapatis and then place them in a low oven until needed.

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