Simple Indian Bread (Chapati)
Chapati dough is easy to make and can be prepared up to a day in advance. Refrigerate the dough and then let it come to room temperature before shaping into discs and cooking.
Serves: 4Hands-on: 35 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 2 cups whole-wheat flour
- 1 tsp. salt
- 3⁄4 cup warm water
- 2 tsp. melted clarified butter
- In a bowl, combine the flour and salt. Add the water slowly, kneading as you go. Make a soft dough, kneading for at least 10 minutes. The final dough should be soft and pliable. It should not be sticky; otherwise it will not roll out well.
- Cover the dough with a damp cloth or plastic wrap and let it sit for 30 minutes.
- Lightly dust a clean work surface with flour. Roll the dough into a log about 8 inches long. Cut into 12 equal portions and cover again with a damp cloth or plastic wrap.
- Lightly dust the rolling surface with a bit more flour. Lightly grease your hands with oil. Take 1 portion and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use a rolling pin to roll it out into a circle about 5 to 6 inches in diameter. Cover with a damp cloth or plastic wrap until ready to fry. Continue until all the portions are rolled out.
- Heat a dry griddle on medium heat. Pick up a dough circle (keeping the remaining circles covered) and shake off any excess flour. Place it on the griddle. In about 1 minute, small blisters will begin to appear on the surface. Flip it over and cook on the other side for 1 minute.
- Using a folded cloth to protect your fingers, press down the outer edges of the bread. This will encourage it to puff up. (If this does not happen, do not worry. It takes a good amount of practice to make the chapaties puff up.) Remove the chapati from the griddle and place in a paper towel or a cloth napkin and keep covered until ready to serve. Continue until all the chapaties are cooked
- When you are ready to serve the chapaties, brush with a little bit of the butter. Serve hot.