Chapati (Indian Flatbread)
Chapati is one of the most well-known types of bread in India, made from whole wheat flour. Its origins date back to the ancient Indus Valley civilization, and it's a staple of Indian cuisine. Chapati is traditionally cooked in a dry skillet or tandoor oven, and its soft yet slightly crispy texture makes it the perfect accompaniment to curries, dhals, and other spicy dishes. Despite its simple ingredients, some practice is needed to make it, especially in rolling and cooking the dough properly. Chapati can be easily varied, for example, flavored with ghee or spices to make it even more delicious.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the whole wheat flour and salt. Gradually add the water, mixing continuously.
2
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Cover with a kitchen towel and let it rest for 20 minutes.
3
Divide the dough into 8 equal portions and shape them into small balls.
4
On a lightly floured surface, roll out each ball into a thin disc, about 15 cm (6 inches) in diameter.
5
Heat a dry skillet or tandoor oven over medium-high heat. Place one chapati onto it.
6
Cook for 30-40 seconds until small bubbles appear on the surface, then flip and cook the other side for another 30-40 seconds.
7
Once both sides have light brown spots, gently press the edges with a pair of tongs or a spatula to help the chapati puff up.
8
Once cooked, brush with olive oil or ghee (optional) and serve warm.
