Breads

Chapati (Indian Flatbread)

  • 2 1/4 cups Durum flour
  • 1/2 teaspoon Sea salt
  • 1 tablespoon Canola oil
  • 2/3 cup Very warm water

    • Combine flour and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.

    Return dough to bowl, cover with a towel and set aside in a warm place for one hour.

    Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with oneball of dough at a time, flatten it, then roll into a 6-inch circle, using onlyenough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it in the hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on the other side. (Chapati may puff up while cooking).

    Cover and place in a warm oven while cooking remaining chapatis.

    NOTE: DURUM FLOUR You can substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour.

    Spread with margarine or butterafter cooking to maintain moistness.

    chapatis can be frozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!