Indian Whole Wheat Griddle Breads: Chapatis
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
WaterDirections:
1
Pour the flour and salt into a large bowl
2
Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together
3
Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes
4
The dough should be soft and pliant
5
Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out
6
Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes
7
When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads
8
Heat a flat griddle or cast iron skillet over medium-high heat
9
Meanwhile, on a lightly-floured surface, work the ball of dough into a long log
10
Cut into 12 equal pieces by cutting it in half, and then half again
11
Cut each of the quarters into 3 equal pieces
12
Return to the bowl and cover with a damp towel to prevent them from drying out
13
To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm
14
Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle
15
Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon
16
Fold the circle in half, then in half again, so it forms a triangle
17
Seal the edges, and dunk in flour again if it's sticky
18
Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness
19
After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way
20
Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready
21
Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle
22
It should start darkening almost immediately
23
When small bubbles start to form, spread a little oil over the surface of the chapati, then flip
24
It should start to puff up
25
Spoon a little oil over this side too, and when it's puffed up a little more, flip
26
Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag
27
This will seal the edges and encourage the entire chapati to puff up
28
If you spot any holes, press down on those too so the air doesn't escape
29
Allowing the air to stay inside the whole chapati makes it flaky and light
30
But don't fret if your first few don't puff up; it takes practice! It will still taste delicious
31
Remove to your container
32
Repeat with the remaining dough, and serve the chapatis hot