Chapati
Whole-wheat fried flatbread
Equipment
- Rolling pin
Ingredients
- 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
Instructions
- 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!