Basic Chapati Recipes

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

Steps:

• In a large bowl, combine the flours, salt and, if desired, garlic powder. Stir in water and oil. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Cover and let rest for 30 minutes. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6-in. circle. In a large cast-iron or other heavy skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.

Steps:

• Mix flour and salt.
• Make a hole in flour and mix in water, making a dough.
• Knead for five minutes, cover with wet cloth and refrigerate for an hour.
• Heat a flat pan (non stick pans are not good for this as repeated use at high heats with no liquid tends to crack the Teflon) until smoking hot.
• Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side.
• Once turned press gently with a towel, until brown.
• Repeat and serve!

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

Steps:

• Heat iron skillet or no-stick skillet on medium flame.
• Sift flour and salt into bowl. (If no sifter, fluff with fork.).
• With a wooden spoon, stir in oil, if using, and 1/4 C water, continue to slowly add water until enough water to form a ball.****.
• Turn onto floured surface. Knead for 20 strokes or until dough is elastic. Use only enough flour to keep dough from sticking.
• Divide dough into 4 golf-ball sized balls.
• Roll each in flour.
• With a rolling pin, roll out one ball into about an 8" thin circle. Keep a pile of flour beside you and dust the dough often but only enough to keep it from sticking.
• When skillet is hot enough to immediately sizzle dry a drop of water, put chapati on.
• When bubbles form on top of chapati (1-3 minutes), look at bottom. If it has a few brown spots, flip it over.
• The second side takes much less time, and when it has a few brown spots, remove the pan from the fire and toss chapati directly on the burner (With a gas stove--leave roti in pan and pan on burner, use spatula to massage roti and it will puff up -- Manjula shows how on YouTube). In a few seconds, it will puff up like a balloon. If it doesn't, the dough was not kneaded/rested long enough or there was too much flour worked inches.
• Remove from heat to plate. (Some people slap the air out first.).
• Brush with oil, if desired, to keep soft.
• Cover with towel to keep warm.
• Repeat with next ball. The second and later chapatis always seem to cook faster than the first.
• Serve warm.
• By your third batch, you'll be fast enough to roll out the next one while one is cooking!
• *chapati flour available at Indian food markets, chapati flour does not need to rest to come out properly, other flours do need to rest.
• **chapati flour substitute: 1/2 C whole wheat plus 1/2 C enriched white flour or 3/4 C, 1/4 C respectively (my favorite). Or 1 C all purpose white flour. If using this, after kneading, lest rest for 30 minutes in a warm place--or up to an hour if in cool place, until when you press your finger into it, it feels elasticky and springs back a little. Refrigerate now or continue with dividing into balls, etc.
• ***you can also make it up as much as 5 days ahead of time and store refrigerated in a ball wrapped in plastic. It's best to remove it from the fridge an hour or 2 before using, but if not, it'll just be a little more difficult to roll out.
• ****For flatbread beginners: If you get too much water, just add some flour. If you're new to this, as soon as all the flour is gathered in little balls go ahead and put it on a pile of flour on your work surface and if necessary work water into it a little at a time. It will not hurt the dough no matter how much you work with it -- it will only make it better because it activates the gluten which is what makes the layers you should see after cooking the chapati if you tear it apart -- if you do not see these after cooking, the dough was not worked long enough. Other than burning them, these are foolproof enough to always be edible!

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.