Knowledge Base > Eric Wynkoop - An Introduction to Indian Food

An Introduction to Indian Food

Eric Wynkoop - An Introduction to Indian Food

This event was on Tuesday, October 04, 2022 at 12:00 pm Pacific, 3:00 pm Eastern

In this ACTE/Rouxbe presentation, Chef Eric Wynkoop will provide an introduction to Indian cuisine, one of the hot culinary trends for 2022 and beyond.

The conversation will be f… Read More.



Do you have any tips on making Indian chapatis(rotis)...I never seem to know what the texture of the dough is supposed to be like...and I can't roll round rotis! ?

— Aruna Durbin


Yeah, this is A fun question. It's a challenging one because texture is difficult to describe right now, you know as with you know dough in general chapati do should be well hydrated early hydrated not. Sticky right, but it should be soft and then you know as you portion it out to you know, you're whatever your individual weight might be based upon size that you want. You know, some folks will use flour when rolling it out and then some folks use oil. And so, you know, give it a try either way to see which one you might prefer which might easier thing candle and then also, You know at home here the rolling pin that we use for chapatis is a little bit thicker in the center and then it tapers a little bit toward the end. And so, you know as you're rolling the dough tends to to rotate on its own which is helpful in. Creating that ideal round shape. Okay. Now the other part of that is it takes a lot of practice. Okay, you know people like my mother-in-law have made I don't know maybe a million of you know, these chapatis in your lifetime and with ease right that she's she produces round diameter chapatis at each meal time, but for many cooks that are just starting to to make this type of flat bread on a regular basis for their family. This is indeed The Challenge and so it's it's practice and it's also mindful practice so that you can see how the dose shifts and moves with each movement of the rolling pin and to move that rolling pin from the center to the edge and Back Again adjusting the pressure. Okay, but do give that a try. Okay and expect to roll out many many more about these All of them better than the last one. All right.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction