Chappati 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:

• Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.
• Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
• When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.
• Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.
• To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of flour, and then roll until it's a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it's sticky.
• Start rolling, turning the triangle a quarter turn after each roll, until it's about 6-inches wide, with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.
• Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it's ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.
• When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. But don't fret if your first few don't puff up; it takes practice! It will still taste delicious.
• Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.

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:

• 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.

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:

• You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
• In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads.
• Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook).
• Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn.
• When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.

Steps:

• Sift the two flours into a large bowl and add the salt. Slowly pour in the water and mix into the flour to make a fairly soft dough; add more water if necessary. Knead to make the dough pliable.
• Wet your hands and knead the dough again; this binds the flours together thoroughly and makes the dough extra smooth. Wrap in foil and put in a cool place for 30 minutes.
• Divide the dough into twelve to fourteen balls and roll each one on a floured surface to a circle about 5 inches in diameter.
• Heat a heavy based frying pan or griddle on a medium heat. Cook the bread circles, one at a time on the hot griddle or frying pan for 1 minute. When small bubbles start appearing on the surface of the bread, flip the circle over. Cook the second side for about 30 seconds, until the bread slides off the pan easily.
• If cooking on gas, hold the chappati over the gas flame; the side which was cooked first should be over the flame; this will make it puff up. If cooking on an electric or soild burner, simply press the side that was cooked first hard with a folded kitchen towel; this will puff it up slightly. Place the cooked circles in a folded napkin and put onto a plate or into a bread basket to keep warm while you cook the remainder.
• Serve with hot melted ghee or butter brushed over one side of the chappati.