Indian Griddle Flatbreads (Chapatis)
- Ready In:
- 1hr 12mins
- Ingredients:
- 5
- Yields:
-
12 5-1/2-in chapatis
- Serves:
- 6
ingredients
directions
-
DOUGH:
- Put the flour in a bowl.
- Slowly add about 3/4 cup plus 2 tablespoons water, just enough to gather the dough together and make a ball.
- Knead the dough well for 10 minutes.
- Make a smooth ball and put it in a bowl. Cover with a damp cloth and set aside for 30 minutes. It will turn quite soft.
- Divide into 12 balls. Keep covered while you work with the twelfth.
-
COOK:
- Set a cast-iron frying pan or griddle on medium-high heat. Allow it to heat up. Make a small wad with a cloth or paper towel and keep nearby.
- Take a ball of dough and dust it well with flour. Now roll it out into a 5-1/2-inch round on a floured surface. Lift it up and slap it back and forth between your palms to shake off the extra flour.
-
DO THE FOLLOWING STEPS FAST:
- Slap the chapati onto the hot griddle. Let it cook for 45 seconds.
- Turn it over and cook the second side for another 35-45 seconds.
- Turn it over again and cook another 5 to 6 seconds, pushing down on it with the paper wad and rotating it a little with each push. Do this fast; it helps to puff up the chapati.
- Put the cooked chapati on a plate and cover it with a towel or another upturned plate.
- Make all the chapatis this way, making sure to wipe off the cast-iron pan with a paper towel after each one is made. If it takes you a while to roll out the next chapati, turn the heat under the cast-iron pan down to low while you roll it and then turn it up again. (Or have someone else form a chapati while you cook one.).
- Serve immediately.
- These can be made ahead and stored in a plastic bag in the refrigerator or freezer. To reheat them, wrap a whole bundle of them in foil and put them in a medium oven (350F/177C) for 15 minutes. You can also sprinkle a little water on an individual chapati and then either heat it in a microwave oven for 30-45 seconds or slap it onto a hot, lightly greased griddle for a few seconds on each side.
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Reviews
-
An interesting and successful way to make chapatis. I didn't use traditional atta flour rather standard unbleached white and whole wheat flours. Important to use a damp towel to keep the cooked chapatis from drying out! Served with: Recipe #481927 over Recipe #399656 and alongside this: Recipe #482289 for one delicious Indian meal! Your recipe was a last minute tag added to the menu and I'm glad I gave it a whirl. Thanks! Reviewed for ZWT 8.
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!