Chapatis, Yeast Free Indian Flat Bread Recipe

Eat with rice, veggies, soups, stews, chutney, nut butter, hummus, jam

Chapatis are so satisfying! If I could, I'd make them every day. These simple yeast free Indian flat breads are a staple food in India, for good reason!

Chapatis are used by Indians to scoop up food, like Carrots and Peas with Cumin or Apple Raisin Chutney, which is a delicious way to eat all of them. You can also slather chapatis with veggie spread or ghee, nut butter, or Slightly Garlicky Hummus.

We love chapatis any way we can get them, especially since we don't make them often. You can eat chapatis cold, but they are best fresh off the griddle. And by the way, home-made chapatis are guaranteed to be delicious no matter how they turn out!

Cooking Tips: To make chapatis, you'll need a heavy weight griddle and a sturdy rolling pin. A cast iron pan is perfect, because you need to get it pretty hot. If you have a gas stove, you can puff the chapatis over an open flame - but they'll puff up anyway, if the pan is hot enough.

Makes 12 - 14 chapatis: Half the recipe if it's just a few of you.

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Ingredients:

• 2 C unbleached white flour
• 1 whole wheat, spelt or barley flour
• Note: Use 1/2 or 2/3 whole grain flour, for a coarser, chewier texture
• 2 Tbsp olive or vegetable oil
• 1 tsp rock salt
• 1 C. warm water

Directions

• Combine flour and salt in a medium-sized mixing bowl.
• Rub in the oil with your hands.
• Gradually add water to form a firm but moist dough.
• Knead for 5 minutes on a floured surface, until the dough forms a smooth ball.
• Put the dough in an oiled bowl and cover with a damp cloth.
• Let the dough rest for at least an hour in a warm spot (like the top of the fridge), or up to 4 hours. If you need to keep it longer before using, cover tightly and refrigerate

• Preheat your griddle on medium high.
• Pinch off golf ball sized pieces, form into balls and flatten with your hands.
• On a lightly-floured surface, using a rolling pin, roll out each ball as thin as you can, to about 6 inches in diameter. Turn the dough as you roll, and work from the center out.
• Cook each chapati on the griddle until it starts to puff up (about 2 minutes). Turn over and cook for another minute
• If you have a gas stove, you can lay the chapati for a few seconds only on an open flame, where hopefully it will puff up into a sphere, which is an impressive sight. I made a puffing frame by bending a wire coat hanger, so as not to burn my fingers. Plus, with a frame, you can also suspend the chapati a few inches above the flame, so it's less likely to catch on fire! If this step is beyond you, don't sweat it.
• When you get good at this, you can roll out chapatis while you're cooking them. Meanwhile, roll out a bunch ahead of time, so you don't make yourself crazy. Or enlist another person to roll.

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