Chapatis

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• Categories
• Breads
• Indian
• Whole Wheat

Ingredients

Directions

Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough.

Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be.

Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour.

If left to rest overnight in the refrigerator, the finished bread will be even lighter.

When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller.

On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter.

Repeat with all the dough.

Heat a griddle or heavy-bottomed iron skillet until it is very hot.

Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it.

Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown.

Flip, and cook the other side about 1 minute.

As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve.

Serve as soon as the last chapati is baked.

NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles.

To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon.

The chapati will collapse as it cools.