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CHAPATI

Whole-wheat flatbread

Chapatis, the daily bread of millions of Indians, are cooked first

on a dry hotplate, then held directly over a flame, where they swell

with steam to the point of bursting.

2 1/2 cups (250g) atta or

sifted whole-wheat flour

2/3 cup (150g) lukewarm water

1/2 tsp salt

2 or 3 tbs melted butter

 

 

Combine the flour and the salt in a large salad bowl. Slowly add

water, gathering the flour together as you do so, until soft, moist

dough is formed. Transfer the dough to a work surface and knead it

for 6 to 8 minutes until it is smooth and firm. Spri nkle the ball

of dough with water, cover it with a damp cloth, and set it aside

for half an hour to two hours.

 

When the dough is ready, place a tava or a heavy cast-iron griddle

over a 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 the m as round as

possible and about 5 and half inches (14cm) across. Keep some plain

whole-wheat flour on the side to dust the chapatis as you roll them.

 

Knock the excess flour off a chapati with a few slaps between the

hands and place it on a 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 chapati and the edges begin to tun up, turn it

over with a pair of flat tongs 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 co oked completely (no wet spots)

and should be freckled with brown spots on both sides. Press 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 the chapatis s oon after

cooking or wrap them in a cloth.

 

Preparation time: 15 minutes

Standing time: 30 minutes to 2 hours

Rolling and cooking time 2 to 3 minutes for each chapati.