Chapati (Whole wheat flat bread)

Round(ish) Chapati

So before I get to the recipe-ing, the only reason why I ventured into this bread making is because of that movie Bend it like Beckham. “Who wants a daughter –in-law who can’t make round Chapatis.” It doesn’t take much aaha aaanywho:

Prep time: 15 minutes

Standing time: 30 mins to 2 hours

Rolling and cooking time: 2 to 3 minutes for each

Yields: 15 Chapatis

You are going to need:

2 ½ cups atta or sifted whole wheat flour (yes you must sift)

½ teaspoon salt

2/3 cup lukewarm water

2 or 3 tablespoons melted butter

Step 1

 Combine the flour and salt in a large bowl. Slowly add water, while gathering the flour together as you do so, until a soft, moist dough is formed.

2

Transfer the dough to a smooth work surface and knead for 6 to 8 minutes until it is smooth and firm. Then sprinkle the dough with water and cover with a damp cloth and set it aside for 30 minutes to 2 hours.

3

When the dough is ready place a heavy cast iron griddle over medium heat. With moistened hands knead the dough again then shape into 15 equal- sized patties. Dip them into flour and roll them out thin and even on a floured board. Make them as round as and about 5 ½ inches across. Keep some plain whole-wheat flour on the side to dust the chapatis as you roll them.

4

Knock the excess flour off the chapatti with a few slaps between the hands and place it on the pre-heated griddle. (You can cook several at a time if the size of your griddle allows.) When small white blisters appear on the surface of the chapatti and the edges begin to turn up, turn it over  and cook the other side until the surface bulges with air pockets. Lift the chapati and toast both sides over a direct flame for a few seconds until it puffs up like a ball. A finished chapati should be cooked completely (no wet spots) and should be freckled with brown spots on both sides. Press the air out and brush one surface with melted butter.

*You can also cook a chapati on electric heat. Let it stay on the griddle. Turn it over as many times as it takes for both sides to cook, then gently press the top of the chapati all over with a soft cloth, and the chapati will swell. Serve them soon after cooking or wrap them in a cloth to keep them warm and soft.

This recipe comes straight from the book The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa (pg.147)

So you might get some hit or misses the first few times but its good stuff.

Feel free to leave a comment in the box be-low.