Simple Chapati
Votes: 1
Rating: 5
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Rate this recipe!
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I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again. This recipe makes 6 small chapati or 2 large.
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Simple Chapati
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I firmly believe flatbread has magical qualities. It can revive dull dinner conversation during that gaping time when the food seems like it’ll never be ready. And, when the meal finally arrives, flatbread is there to happily house any number of visitors, including stews, sandwich fillings, spreads, dips, and cheeses. It can even make a grouchy baby happy again. This recipe makes 6 small chapati or 2 large.
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Servings Prep Time
6 small chapati 5 minutes
Cook Time Passive Time
10 minutes 30-60 minutes
Ingredients
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • hot water , as needed (start with 1/3 cup)
  • vegetable oil , for cooking
  • ghee (or butter), for brushing
Servings: small chapati
Units:
Instructions
  1. Mix together the flours and salt in a medium bowl. Next, add hot water a little at a time until a soft ball forms. Knead for five minutes until smooth and elastic.
  2. Now nestle it under a damp cloth and let rest for 30 minutes to an hour. Next, divide the dough ball into 6 even pieces.
  3. Form each piece into a ball and then roll out thin and flat, using flour as necessary. Next, heat up a griddle, flat iron pan, comal, or other such pan over medium high (do not use nonstick). I used a comal. Add a little vegetable oil, as needed. Cook chapati on one side until the color changes, it begins to bubble up, and brown spots form underneath. This should take 15-30 seconds.
  4. Flip and cook the second side, letting it puff up, inflating like a balloon. Remove from heat and immediately brush with ghee or butter and stack. Cover with a cloth to keep cozy and warm. Serve in a stack.