Chapatti (Indian Flat Unleavened Bread)

Round, flat unleavened bread of India, that is usually made of whole wheat flour and cooked on a griddle.

Chapatti (Indian Flat Unleavened Bread)

Ingredients:

1 cup Wholewheat Flour

1/2 cup Yoghurt or Milk

1 tbsp Ghee or Olive Oil

Salt to taste


Ghee (for brushing top)

Instructions:

In a large bowl, prepare dough by mixing together flour, salt, and ghee.

Slowly add-in the yoghurt or milk. The amount of yoghurt or milk varies each time due to the variations in moistness in the air and flour quality. (Start with less yoghurt or milk and gradually increase.) Mix the yoghurt or milk in the flour as you gather the flour together to make a moist dough.

Knead well, folding and pushing until the dough is pliable, about 8 minutes. 


Cover the dough with a damp paper towel and let it rest for 30-45 minutes.

When ready, Knead the dough again for several minutes.

Then tear off enough dough and divide it into golf size balls, and dust with wheat flour.

Roll out each dough ball evenly to a thin texture into a circular shape (about 6" in diameter) on a clean floured tabletop board-6-7" in diameter. Do not stack the rolled out chapattis or they will stick to each other!


Warm up a cast iron skillet or a heavy non-stick griddle on medium heat.


To cook, place each chapatti on the pre-heated skillet, on low.

When it is well heated through, small white bubbles will appear. Using a plastic spatula, flip to the other side. (The chapatti will get more air pockets and should only cook about 1 or 2 minutes on the second side.)

When cooked, it will look a mottled brown, and be dry but flexible.


Remove from heat and serve. Brush ghee on top if needed.


Note:

Chapatti goes well with most Indian Curries and Dhal.