Chapati Pancake
Chapati pancake is an Indian-inspired, spiced flatbread, a lighter and more flavorful version of the traditional chapati. The original chapati is a staple bread consumed in India and other South Asian countries. In this version, the dough is enriched with garlic, coriander, and turmeric for extra flavor. Chapati pancake, fried with ghee or butter, becomes extra crispy and aromatic, making it perfect on its own or as a side dish. It goes well with curries, sauces, or can even be enjoyed as a light snack.
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Ingredients for this recipe
Servings: 4
200
g
Whole Wheat Flour
120
ml
Water
0.5
tsp
Salt
2
tbsp
Olive Oil
1
cloves
Garlic (minced)
0.5
tsp
Ground Coriander
0.5
tsp
Ground Turmeric
10
g
Fresh Coriander (finely chopped)
20
g
Ghee or Butter (for cooking)
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Preparation Steps
1
In a bowl, combine the whole wheat flour, salt, ground coriander, and turmeric.
2
Add the minced garlic and finely chopped fresh coriander, then pour in the olive oil and water.
3
Knead the dough until it becomes soft and pliable. If needed, add a little more water.
4
Cover the dough and let it rest for 15-20 minutes.
5
Divide the dough into 4 equal portions, then roll each portion into thin, pancake-sized discs.
6
Heat a skillet over medium heat and brush with a little ghee or butter.
7
Place the chapati pancake in the skillet and cook for 1-2 minutes, until golden brown spots appear.
8
Flip and cook for another 1 minute, then remove from the skillet.
9
Repeat the process with the remaining dough, then serve warm, brushed with ghee or butter.
