This flatbread is super easy to make, and it keeps nicely for a while, so make extra when you’re tired of pita or other wraps. It has a wonderful chew that holds up well to dipping into sauces, soups, and curries. You might also know it as roti.
Makes 20 chapati
Ingredients
- 3 1/3 cups (415 g) whole wheat flour, plus extra for dusting
- Pinch of salt
- 1 cup (250 mL) water
- Melted ghee [1] or butter, for brushing (optional)
Directions
- Sift the flour and salt into a large stainless-steel bowl. There may be a bit of bran left behind, which can be discarded.
- Add the 1 cup (250 mL) water to the flour, and start mixing with your hands until a soft dough is formed. Knead in the bowl for 4 minutes. Cover and let rest for 30 minutes.
- Divide the dough into 20 equal pieces, and form each into balls. Lightly dust the work surface with flour. Take one ball, and flatten between the palms of your hands and dust with flour. Using a rolling pin, roll out to a round that’s about 5 inches (12 cm) in diameter and quite thin.
- Preheat a heavy skillet (or flat tawa) over high heat, then reduce the heat to medium to medium-low. Add one chapati to the pan, and cook for about 10 seconds, when it should begin to bubble and puff up. Turn over the chapati and cook the other side.
- The chapati is cooked when it completely puffs up and brown patches appear on the bottom surface. The dough will become lighter in colour.
- Serve the chapati as they are, or brushed with ghee (or butter).