Flatbread made from wholemeal flour (Indian chapati)
3 servings
60 minutes
Chapati is a traditional Indian flatbread that is easy to make and incredibly tasty. It has an ancient history rooted in the times when coarsely ground flour was the staple food of Indian peasants. These flatbreads are soft and light, with a slightly smoky aroma that makes them particularly appetizing. Chapati has a neutral taste, allowing it to pair perfectly with various Indian dishes like curry, sauces, and stews. They are used not only as a side dish but also as a kind of 'utensil' to help scoop food from the plate. Cooked on a dry skillet and lightly charred over fire, they acquire a slight crunch, while added ghee makes them even more tender. The simplicity of the ingredients makes chapati not only delicious but also nutritious.
1
Mix flour and salt together in a large bowl. Slowly add warm water and mix with the flour until a soft dough forms. Transfer the dough to a board and knead for another 6-8 minutes until it becomes soft, moist, and homogeneous. Spray the dough with water and cover it with a wet cloth, leaving it for 1-2 hours. Make sure the surface of the dough does not dry out.
- Wholemeal flour: 250 g
- Sea salt: 1 g
- Water: 150 ml
2
Take the prepared dough. Divide it into two parts. Shape into sausages and cut (about 15-17 equal balls). Roll each ball in flour and flatten into a tortilla about 10-14 cm in diameter. I used a glass with a wide base to cut it.
- Wholemeal flour: 250 g
3
If the pan is cast iron, it's better to heat it up in advance. I had one with a thin bottom. So I fried on very low heat. Shake off the excess flour from the flatbreads and place as many as will fit in the pan. When small bubbles appear or the center starts to rise and the edges curl up, flip the flatbreads to the other side. Press the finished flatbread on both sides to release air.
- Wholemeal flour: 250 g
- Melted butter: to taste
4
The edges can be scorched for a few seconds over the fire. Finally, drizzle with oil.
- Melted butter: to taste