I came home from India in February with some recipes from my mother-in-law and as much as I want to make all of them, I've been a little chicken. I'm worried I'll completely ruin everything. I got brave one afternoon awhile back and tried my hand at making chapati. It was sooo easy. It helped that I watched Mom make it in her kitchen, though, so I took a few pictures to help those of you who may be visual learners.
Mix together until it forms a soft dough:
3c. whole wheat flour
pinch of salt
1 1/4 - 1 1/2 c. water (Add the last 1/4 cup or so slowly to be sure you need it.)
This recipe seems to be quite forgiving. I wanted to halve this recipe and my brain went on vacation around the time I was figuring up my measurements. I added too much water so had to add more flour little by little. It still worked out in the end.
Pull off a small bit of dough (think ping-pong ball or a bit smaller) and pat it into a circle, about palm size.
Apply a little bit of oil (you could use a silicone brush for this, but I just used the back of a spoon to spread it around) and fold twice - into a triangle. Roll out the triangle.
The first couple of Chapati I didn't roll out thin enough and they ended up a bit dense. As I went on I figured out the feel of it and the final chapatis were much better.
Apply a bit of oil to one side, lay that side to the heat and cook (over mediuim heat). When you start to see air bubbles, spread on a bit of oil then flip to cook the other side.
You can continue to flip/apply oil as long as you need. (Don't go too crazy with the oil, it really doesn't take all that much.)
Serve this w/ a curry OR..... you can eat it with jelly, or PB&J! It's pretty good that way. It's actually how my boys ate it while in India.
|Alex munching on a warm chapati, plain.|