Chapati
Photo: Claude Renault, CC BY 2.0
Chapati is the everyday flat bread of Northern India and Pakistan, made here from just whole wheat flour, salt and warm water. The dough is kneaded soft, rested briefly, then rolled thin and cooked on a dry, very hot pan. Pressing the bread with a spatula or cloth helps it puff as steam builds inside. Tear off pieces and use them to scoop up dal or vegetable curry.
Instructions
Mix the flour and salt in a bowl, then knead in the warm water a little at a time, starting with just a slight dribble. Keep adding water until the dough is smooth but not too sticky.
Cover the dough and let it rest for at least 5 minutes.
Divide the dough into balls and roll each one into a disk slightly thicker than denim, dusting with flour as you roll. Aim for a round shape and an even thickness, since that helps the bread cook through.
Set a dry, unoiled pan over moderately high heat. Hold your hand over the surface to judge the temperature, and wait until it is very hot.
Lay a chapati on the pan and press it flat with a spatula or a dry cloth so that it rises.
Flip it and repeat on the other side until both sides are lightly browned.
If you like, brush the finished chapati with ghee. Serve warm.
Make it personal.
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