Chapatis

To begin with, I am sure these are really nothing like “authentic” Indian chapatis, but we enjoyed “my version.”

I read several recipes on the internet, most calling for whole wheat flour or an Indian flour called “Atta” which according to the Cook’s Thesaurus is “a blend of wheat and malted barley flours.”  Might be fun to look for this at a specialty shop.

I only had all-purpose flour, so I decided to add some ground flax seed to this, not because I thought this made a good substitute really, just to add some nutrition.  And to use some a large bag of ground flax languishing in my freezer.

Chapatis
1 3/4 cup flour
1/4 cup ground flax
1/2 tsp. salt
2 tablespoons oil
greek yogurt, thinned with milk to make 3/4 cup (or just milk, or water even)

Mix together the dry ingredients, then add the oil, and mix well, until there are little pea sized pieces of oiled flour and crumbles.

Adding oil to dry ingredients.
Adding oil to dry ingredients.

Slowly add in the liquid and mix well until a shaggy dough forms.

Turn dough out onto a floured surface and knead for about 10 min. until a smooth ball of dough forms.

Kneading the dough.
Kneading the dough.

Rest dough for 30 minutes, then knead it again for a few minutes.

Dough balls waiting to be rolled.
Dough balls waiting to be rolled.

Divide dough into 10 balls, and roll out the balls on a floured surface as thinly as you can, or better still, make someone bigger and stronger roll them out as thinly as they can (esp. recommended for the small and weak amongst you).

Larger, stronger person rolling out the dough.
Larger, stronger person rolling out the dough.

Meanwhile, heat a lightly oiled cast iron skillet at medium heat for about 5 minutes.

Slap one flat piece onto the skillet and watch it – turn the dough when it starts to bubble up and has brown spots on the cooked side.

Cooking the first side of the Chapati.
Cooking the first side of the Chapati.

Cook the other side to a similar appearance, remove, place on a clean tea towel and fold over the top of the towel to keep warm.  Continue to cook and add chapatis to stack in tea towel – they will stay quite warm this way.

Cooked side up.
Cooked side up.

Eat with any Indian or other meal of your choice, or use as you would pita, for a wrap or sandwich!

Result:  We both really enjoyed making and eating these with some leftovers – they would be even better with a curry.  The rolling out was difficult and my assistant had to develop some tricks to perfect his technique.  He preferred rolling towards himself rather than away.

We liked this so much that tonight I think I will make curry and Naan which is a similar type of bread, but uses yeast.  Report to follow!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s