Chapati Bread

Chapati Bread

Chapati bread is a great last minute addition to a meal. It has no yeast and a short cook time. It is Indian and often served with curry, but we like it with just about anything. My chapati bread recipe is a mishmash of a couple different online recipes, pulling most heavily from Indian Chapati Bread on Allrecipes.com. I like the simplicity of this version and the mix of white and wheat flour. Most of the other chapati recipes call for all whole wheat flour. Some recipes added spices or seeds, which would be a good way to change it up. All the recipes have varying raising/resting times; 30 minutes seemed to be enough time to relax the dough. Chapati bread does take a little time to fry up, but not as long as baking a loaf of bread.

Chapati Bread
1 cup white flour
1 cup wheat flour
1 teaspoon salt
2 Tablespoons oil
3/4 cup water

• Mix flours and salt in a medium bowl. Add oil. Stir in water a little at a time until a dough ball forms.
• Transfer dough to a lightly floured board and knead until smooth and springy, about 2 minutes. Add more flour as necessary to keep from sticking.
• Divide dough into 10 parts. Shape into balls and let rest covered with plastic for 30 minutes.
• Heat a frying pan over medium high heat. Brush with oil. 
• Roll out one ball of dough with a floured rolling pin on a lightly floured board until very thin, like a tortilla, and about 6-7 inches in diameter. 
• When the oil is smoking, add the chapati to the pan. Cook for about 30-60 seconds per side, until brown spots appear.
• Add more oil and repeat with the rest of the dough balls.
• Serve with butter, oil, curry or anything saucy. 

Notes: Chapatis are best served warm; if they cool down, microwave them for a few seconds to reheat.

Question: What is your favorite flat bread?