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.
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by Rachel Hendrick
12 chapatis
- Whole-wheat flour -- 2 cups
- Oil or ghee -- 2 tablespoons
- Warm water -- 3/4 to 1 cup
- Salt -- 1/2 teaspoon
Method
- Mix the flour and oil or ghee together well using your hands or a food processor.
- 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.
- Remove the dough to a lightly greased bowl, cover and rest for at least 30 minutes and up to 2 hours.
- 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.
- 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.
