A very easy and simple but delicious recipe for Indian flatbread called chapati or roti. Serve it with any Indian curry or you may even choose to use them to make sandwich wraps. The imagination is endless! Enjoy!
- Rolling pin
- 1½ cups fine whole-wheat flour aka atta in Indian grocery shops
- ½ cup chickpea flour optional or substitute with more atta
- ¾ cup luke warm water or as needed
- 2 tbsp vegetable oil e.g. rapeseed oil, sunflower oil
- 1 tsp salt
- Take a big bowl to kneed the dough in. Stir together whole-wheat flour, chickpea flour and salt (to taste).
- Pour a little water at a time and start kneading the dough together, continue until you have a soft dough that is elastic but not sticky. If the dough still is a little sticky you may add a bit of flour to make it easier.
- The dough is finished to set aside to rest when you've kneaded it for a couple of minutes to allow the gluten in the wheat flour to release. Let the dough rest for approximately 10-15 min before you start making the chapati.
- Heat a frying pan to medium to high heat.
- Take a piece of dough, how big of a size depends on how big chapatis you would like to make. In Indian households this varies a lot, but many people like to keep the chapatis in the smaller range. So a golf size ball is enough.
- Form it into a ball and flatten it out a bit with your fingers before you roll it out with a rolling pin on a lightly floured surface. You want the thickness of the chapati to be maximum 2 mm, like a tortilla.
- Fry the chapati when the pan is hot. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Use a rolled up cotton towel or mitten to push down the edges of the chapati while it's frying to help to evenly cook the inside.
- Grease the side with brown spots with a little bit of ghee or vegetable oil. Continue with the rest of the dough.
- Eat with any Indian curry right away while they are hot and fresh. Enjoy!
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RECIPE BY: Kimmi Sandhu