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Apr
23
Chapathis
Chapathis are delicious unleavened bread that are a traditional Indian accompaniment to all meals. When I was a child, I remember my friends’ father would make these (Mr. Saikia was from India) and I was in awe at how quickly and easily he made these treats; the fact that they bubbled up was even more amazing.
For years I thought about this bread and I finally came across a recipe in Laurel’s Kitchen. They are extremely easy to make!
- Flour - 3 cups (white or whole wheat)
- Water - 1 cup
- Salt - 1 tsp.
- Oil - 2 Tblsp.
- Mix all of the ingredients in a large bowl to make a stiff dough. You may need to add a bit more flour.
- You can use the dough immediately or let it sit for a few hours or overnight.
- Knead the dough until it is soft and elastic (about 5 minutes or less).
- Separate the dough into 15 balls (about the size of ping pong balls).
- Flatten a ball on a well-floured surface and then roll out with a rolling pin to a circle about 6-7 inches in diameter. They don’t have to be perfect to taste good.
- Heat a large skillet and cook chapathis without oil or a bit of oil if you prefer.
- They may start to bubble up on their own, or bubbling can be encouraged by applying light pressure with a spatula. They taste fine without bubbles but the bubbles seem to help them cook airier.
- When lightly brown, turn and cook the other side.
