Chapati

Chapati, or chapatti, is a popular bread accompaniment to a northern Indian meal. It is a simple wheat flatbread typically baked on a hot griddle, or tava. Pieces are broken off and wrapped around food before it is popped in the mouth.

12 chapatis

• Whole-wheat flour -- 2 cups
• Oil or ghee -- 2 tablespoons
• Warm water -- 3/4 to 1 cup
• Salt -- 1/2 teaspoon

Method

1. Mix the flour and oil or ghee together well using your hands or a food processor.
2. Stir the salt into the water and add the water, a little at a time, until you have a soft, kneadable ball. Remove to a floured work surface and knead for 8-10 minutes, or until smooth and elastic. If using a food processor, add water until the mass comes together and continue processing for 30 seconds more.
3. Remove the dough to a lightly greased bowl, cover and rest for at least 30 minutes and up to 2 hours.
4. Return the dough to a floured work surface. Roll the dough into a long log and cut it into 12 separate balls. Dust the dough balls with a little flour and roll each one out into a very thin round about 6 inches in diameter.
5. Heat an ungreased, heavy skillet over medium flame. Add a dough round and press down gently all over with a spatula or the back of a spoon to help make chapati puff up. Bake until lightly browned, flip and brown on the second side. Repeat with all rounds.

Variations

• Puri, or Poori (Indian deep-fried puff bread): follow the above recipe, but fry dough rounds in 350-375°F oil, tapping gently with a spoon until they are puff up and browned on one side. Flip and fry till browned on second side. Serve immediately.
• Brush each chapati with melted butter or ghee as it comes from the skillet if you like.

Notes

• Chapati is also common in Kenya and throughout East Africa. The bread was brought there by Indian merchants and servants during the British colonial period.
• Chapatis can be substituted with whole-wheat Mexican tortillas if you like.