Tuesday, March 11, 2014

Chapathi (Whole Wheat Flatbread)



Serves 4

Although rice takes center stage in Kerala, many meals include chapati (whole wheat flatbread). The unleavened bread is traditionally made with a low-gluten flour called atta. I use whole wheat flour, which is easier to find. Serve it with Spicy Fried Beef or Chicken Stew. Or pair it with Potato Masala. The combination is simply divine!



2½ cups whole wheat flour
1 teaspoon salt
1 tablespoon canola oil
1 cup water
Unsalted butter or ghee (optional)


Combine 2 cups of flour and salt in a large bowl. Slowly add the oil and blend it into the flour with your fingers.

Gradually mix the water with the flour to form a shaggy dough. Knead the dough until it is smooth. 

Cover the dough and let it rest for 10 minutes.

Divide the dough into 12 pieces and roll each piece into a ball.

Lightly dust a cutting board and rolling pin with a portion of the remaining flour. 

Pat each ball into a 2-inch disk. Roll each ball into a flatten circle of dough that is ¼ of an inch thick. 

Heat a skillet on medium heat. Place a chapathi on the skillet. Flip when it begins to bubble on top. 

Cook until bubbles form on the second side. 

Continue to flip until the flatbread is completely cooked. 

Remove chapati from the skillet. Coat both sides of the bread with a thin layer of butter or ghee. 

Repeat with the rest of the dough. 

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