Ingredients
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2
-
1/2
-
3/4
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Indian Griddle Flatbreads (Chapatis),Entered for ZWT. From Madhur Jaffrey’s “World Vegetarian”, this is quintessential Indian bread. Chapatis can be made in all sizes, but Jaffrey likes them small. Serve with beans or vegetables. You may also roll foods inside them as you would a tortilla. Traditionally, chapatis are made without salt. If you prefer, put about 1/2 teaspoon salt into the dry flour. These are best as soon as they are made, but they can be made ahead and kept in a plastic bag in the refrigerator or freezer. An assistant could form the next chapati while one is cooking to keep the process flowing smoothly. The chapati dough can also be cut into noodles, such as the traditional Dal Dhokli (Pasta in a Split Pea Sauce).,An interesting and successful way to make chapatis. I didn’t use traditional atta flour rather standard unbleached white and whole wheat flours. Important to use a damp towel to keep the cooked chapatis from drying out! Served with: Recipe #481927 over Recipe #399656 and alongside this: Recipe #482289 for one delicious Indian meal! Your recipe was a last minute tag added to the menu and I’m glad I gave it a whirl. Thanks! Reviewed for ZWT 8.,Entered for ZWT. From Madhur Jaffrey’s “World Vegetarian”, this is quintessential Indian bread. Chapatis can be made in all sizes, but Jaffrey likes them small. Serve with beans or vegetables. You may also roll foods inside them as you would a tortilla. Traditionally, chapatis are made without salt. If you prefer, put about 1/2 teaspoon salt into the dry flour. These are best as soon as they are made, but they can be made ahead and kept in a plastic bag in the refrigerator or freezer. An assistant could form the next chapati while one is cooking to keep the process flowing smoothly. The chapati dough can also be cut into noodles, such as the traditional Dal Dhokli (Pasta in a Split Pea Sauce).
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Steps
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1
Done
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Dough: |
|
2
Done
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Put the Flour in a Bowl. |
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3
Done
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Slowly Add About 3/4 Cup Plus 2 Tablespoons Water, Just Enough to Gather the Dough Together and Make a Ball. |
|
4
Done
|
Knead the Dough Well For 10 Minutes. |
|
5
Done
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Make a Smooth Ball and Put It in a Bowl. Cover With a Damp Cloth and Set Aside For 30 Minutes. It Will Turn Quite Soft. |
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6
Done
|
Divide Into 12 Balls. Keep Covered While You Work With the Twelfth. |
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7
Done
|
Cook: |
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8
Done
|
Set a Cast-Iron Frying Pan or Griddle on Medium-High Heat. Allow It to Heat Up. Make a Small Wad With a Cloth or Paper Towel and Keep Nearby. |
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9
Done
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Take a Ball of Dough and Dust It Well With Flour. Now Roll It Out Into a 5-1/2-Inch Round on a Floured Surface. Lift It Up and Slap It Back and Forth Between Your Palms to Shake Off the Extra Flour. |
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10
Done
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Do the Following Steps Fast: |
