Chapatis
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
50
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Stir together flour and salt in a large bowl, then make a well in center and add water to well
2
Using a fork, stir until a dough forms
3
Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic (dough will be slightly sticky), about 8 minutes
4
Transfer to a clean bowl and cover bowl with plastic wrap
5
Let dough stand at room temperature at least 1 hour
6
Divide dough into 12 equal pieces and roll each piece into a ball, then cover with a kitchen towel (not terry cloth)
7
Dip 1 ball of dough into additional flour, shaking off excess, then flatten ball with your hands on lightly floured surface
8
Roll dough into a 5- to 6-inch round with a lightly floured rolling pin, lifting and rotating as necessary
9
Shake off excess flour, then transfer round to a sheet of wax paper and cover with another kitchen towel (not terry cloth)
10
Repeat with remaining balls, arranging rounds in 1 layer (do not stack)
11
Heat a dry 10-inch cast-iron or heavy skillet over medium heat until hot
12
Lightly grease skillet with a paper towel dipped in oil, then cook one round of dough until underside is golden brown in spots, about 30 seconds
13
Gently turn over and cook until deep golden brown in spots, 30 seconds to 1 minute
14
Turn over again and cook, gently pressing with tongs, until chapati is cooked through, 30 seconds to 1 minute more
15
(Chapatis may puff up
16
) Keep warm, wrapped in another kitchen towel, and cook remaining rounds
17
Serve immediately
18
Stir together flour and salt in a large bowl, then make a well in center and add water to well
19
Using a fork, stir until a dough forms
20
Turn dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic (dough will be slightly sticky), about 8 minutes
21
Transfer to a clean bowl and cover bowl with plastic wrap
22
Let dough stand at room temperature at least 1 hour
23
Divide dough into 12 equal pieces and roll each piece into a ball, then cover with a kitchen towel (not terry cloth)
24
Dip 1 ball of dough into additional flour, shaking off excess, then flatten ball with your hands on lightly floured surface
25
Roll dough into a 5- to 6-inch round with a lightly floured rolling pin, lifting and rotating as necessary
26
Shake off excess flour, then transfer round to a sheet of wax paper and cover with another kitchen towel (not terry cloth)
27
Repeat with remaining balls, arranging rounds in 1 layer (do not stack)
28
Heat a dry 10-inch cast-iron or heavy skillet over medium heat until hot
29
Lightly grease skillet with a paper towel dipped in oil, then cook one round of dough until underside is golden brown in spots, about 30 seconds
30
Gently turn over and cook until deep golden brown in spots, 30 seconds to 1 minute
31
Turn over again and cook, gently pressing with tongs, until chapati is cooked through, 30 seconds to 1 minute more
32
(Chapatis may puff up
33
) Keep warm, wrapped in another kitchen towel, and cook remaining rounds
34
Serve immediately