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Chapati

Kimmi
Whole-wheat fried flatbread
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Bread, Side Dish
Cuisine Indian, Pakistani

Equipment

  • Rolling pin

Ingredients
  

  • 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!
Keyword bread, easy, whole-wheat