Chapati
Chapati is a traditional Indian flatbread made from whole wheat flour. It is soft, slightly chewy, and can be paired with a variety of dishes, from curries to lentils.
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add the warm water, a little at a time, and mix until the dough begins to come together.
Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour; if it's too dry, add a little more water. Optionally, add the oil or melted ghee to make the dough softer and knead again until well incorporated.
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. After resting, divide the dough into 8 equal-sized balls.
Lightly flour your work surface and rolling pin. Take one dough ball and flatten it slightly with your fingers.
Roll the dough into a thin, round circle, about 6-7 inches in diameter. If the dough sticks, dust it with a little more flour.
Heat a tawa, skillet, or non-stick frying pan over medium-high heat.
Once the pan is hot, place the rolled chapati on it. Cook for about 30 seconds or until you see bubbles forming on the surface.
Flip the chapati and cook the other side for another 30-40 seconds until you see light brown spots.
Flip the chapati again and press gently with a clean cloth or spatula to encourage it to puff up. Once puffed and lightly charred, remove from the pan.
Repeat the process with the remaining dough balls.
Serve chapatis warm, brushed with a little ghee or butter if desired.
Notes
Chapatis can be paired with curries, dals, vegetables, or used to scoop up sauces.
Variations
Use equal parts of white all-purpose flour and wholemeal flour for a lighter chapati.
Spiced chapati: Add a teaspoon of ground spices like cumin, coriander, or turmeric to the dough for a flavored variation.
Stuffed chapati: Stuff the chapati dough with mashed potatoes, paneer, or cooked lentils before rolling it out for a hearty meal.
Multigrain chapati: Mix different flours like millet, barley, or gram flour with whole wheat flour for a more nutritious chapati.
Gluten-Free chapati: Use gluten-free flours like chickpea or rice flour, but note that the texture will differ, and the dough may require additional binding agents.
Source
Food in Asia
The word "chapati" comes from the Hindi word "chapat," meaning "flat," referring to its shape. It has been a staple food for many communities in India, often made fresh daily.