Chapati (Indian Flatbread)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the whole wheat flour, water, and salt.

   Ca. 1 min.

2. 2

   Add the oil for dough and mix well until a shaggy dough forms.

   Ca. 1 min.

3. 3

   Knead the dough on a clean surface for 5-7 minutes until it is smooth and elastic.

   Ca. 7 min.

   Kokkens note: If the dough is too sticky, add a very small amount of flour. If too dry, add a few drops of water.

4. 4

   Cover the dough with a damp cloth and let it rest for at least 20 minutes.

   Ca. 20 min.

   Kokkens note: Resting helps the gluten relax, making the chapatis softer and easier to roll.

5. 5

   Divide the dough into 8 equal portions and roll each into a smooth ball.

   Ca. 2 min.

6. 6

   Lightly dust your work surface and a dough ball with the whole wheat flour for dusting.

   Ca. 1 min.

7. 7

   Using a rolling pin, roll out each ball into a thin, even circle, about 6-7 inches in diameter.

   Ca. 2 min.

   Kokkens note: Try to keep the edges from becoming too thin.

8. 8

   Heat a tawa or flat griddle over medium-high heat.

   Ca. 1 min.

   Kokkens note: The tawa should be hot enough that a drop of water sizzles instantly.

9. 9

   Place a rolled chapati on the hot tawa.

10. 10

    Cook for about 30 seconds until small bubbles appear on the surface.

11. 11

    Flip the chapati and cook for another 30-45 seconds until more bubbles form and light brown spots appear on the bottom.

    Ca. 1 min.

12. 12

    Lightly brush the top side with a small amount of the oil for cooking, then flip again.

13. 13

    Cook for a final 15-20 seconds, pressing gently with a clean cloth or spatula around the edges to encourage it to puff up.

    Kokkens note: A puffed chapati indicates it's cooked through and soft.

14. 14

    Remove the cooked chapati from the tawa and place it in a clean kitchen towel lined container or on a plate.

    Kokkens note: Stacking them in a towel helps keep them warm and soft.

15. 15

    Repeat for the remaining dough balls, adding more oil for cooking to the tawa as needed.

    Ca. 4 min.