Serves 6
150 cal · 55 min
Chapatis Flatbread
Recipe GLPR0e1b75c3761e5f
Soft, pillowy Indian-style flatbread made from whole wheat flour and minimal ingredients. These thin, unleavened rounds are cooked quickly on a hot skillet until they puff slightly and develop light golden-brown spots. Warm and tender, chapatis are perfect for tearing apart and using as edible scoops for curries, dals, and other dishes, or simply enjoyed with a dab of butter.
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Ingredients
2 cups whole wheat flour
2/3 cup warm water
2 teaspoons vegetable oil
1 dash salt
Directions
Thoroughly wash your hands with soap and warm water before beginning.
Pour the whole wheat flour into a large mixing bowl.
Pour the warm water, vegetable oil, and salt into the bowl with the flour.
Stir the mixture with a fork until combined, then continue mixing with your hands until a shaggy dough forms.
Work the mixture until all the flour is incorporated and you can form a cohesive ball of dough.
Turn the dough onto a clean work surface and knead for approximately 10 minutes until the dough becomes smooth and elastic.
Return the dough to the bowl, cover it with a damp cloth, and let it rest at room temperature for 30 minutes.
After resting, roll the dough into a long log about 12 inches in length, then cut or divide it into 6 equal pieces.
Working with one piece at a time, gently roll each dough portion into a thin, flat round approximately 7 inches in diameter. The shape does not need to be perfectly circular; focus on making it as thin and even as possible.
Place a cast iron skillet on the stovetop and heat it over medium-high heat. Lightly grease the skillet with oil.
Once the skillet is hot, carefully place one rolled-out chapati onto the cooking surface.
Cook the chapati for about 30 seconds, watching for brown spots and bubbles to appear on the surface.
Using a spatula, gently flip the chapati over to cook the other side for another 30 seconds until light golden-brown spots form.
Transfer the finished chapati to a clean cloth napkin and fold the napkin to wrap it loosely, keeping it warm while you cook the remaining dough portions.
Repeat steps 11 through 14 with each remaining dough piece until all six chapatis are cooked.
Serve the warm chapatis immediately, spreading a small amount of butter or margarine on each one if desired, or use them to scoop and enjoy with curries, dals, and other dishes.
