Chapati

This recipe is for Indian-style flatbread, known as chapati. Chapati is a traditional bread made with finely ground whole wheat flour, which is cooked twice to create a fluffy texture. While the authentic method involves cooking the bread on a dry griddle and then over an open flame, this recipe offers a simpler approach that still yields unbelievably simple, nutritious, and delicious bread.

Chapati is a versatile bread that pairs well with various dishes, both Indian and non-Indian. It is particularly delightful when served with stews, soups, and bean dishes, such as the traditional accompaniment, Simplest Dal. With a preparation time of at least 1 hour, partially unattended, this recipe requires some patience but promises a rewarding outcome.

Now, let’s dive into the ingredients and instructions to create your own flavorful chapati!

MAKES: 4 servings (8 to 12 chapati)

TIME: At least 1 hour, partially unattended

INGREDIENTS:

• 2 1/4 cups whole wheat flour
• 1 cup all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup warm water, plus more as needed

INSTRUCTIONS:

1. Set a fine-mesh strainer or a flour sifter over a bowl of the food processor and sift the flours. Discard the coarse bran or save it for another use.
2. Add the salt to the flour mixture. With the food processor running, pour in the cup of warm water. Process for about 30 seconds, then remove the cover. The dough should form a well-defined, barely sticky, easy-to-handle ball. If it is too dry, add more water, one tablespoon at a time, and process for a few seconds after each addition. If it is too wet, add a tablespoon or two of flour and process briefly.
3. Turn the dough out onto a lightly floured surface, cover it, and let it rest for at least 30 minutes, up to 2 hours. Alternatively, you can wrap the dough tightly in plastic and refrigerate it for up to a day, but make sure to bring it to room temperature before proceeding.
4. Divide the dough into 8 to 12 pieces. Using flour as necessary to prevent sticking, pat or roll each piece into a 4-inch disk. Dust them lightly with flour and cover them with plastic or a damp cloth while you roll out the remaining pieces.
5. Place a griddle or a cast-iron or stainless-steel skillet over medium heat. Roll out a disk until it is fairly thin, about 1/8 inch thick, dusting with flour as needed. The shape doesn’t matter as long as it fits on the griddle or pan. Pat off the excess flour and place the chapati on the griddle or pan. Cook it for about 15 seconds, then flip it using a spatula and cook the other side until it starts to blister, char, and puff up slightly, which takes about a minute. Flip it again and cook the first side until it becomes dark and toasty smelling. Transfer the cooked chapati to a prepared bread basket and repeat the process with the remaining dough. Serve immediately.

VARIATION: GRILLED CHAPATI:

For a rustic, smoky, and puffy version of chapati, follow these steps:

• Heat a charcoal or gas grill until moderately hot and position the rack about 4 inches from the heat source. Oil the grates well.
• If you have enough space, take the rolled-out disks outside to the grill for the final rolling. Otherwise, roll out all the chapati, flour them well, and stack them between layers of wax or parchment paper.
• Cook several chapati at a time directly on the grill grates, following the same steps as described above for cooking on the griddle.

4 WAYS TO VARY CHAPATI DOUGH:

• Replace up to 1/2 cup of the whole wheat flour with cornmeal, brown rice flour, or chickpea flour (besan).
• Replace the all-purpose flour with whole wheat flour for a slightly more challenging dough to handle but equally delicious results.
• Reduce the water to 1 cup and add 1/2 cup of yogurt to the flour at the same time.
• Brush the chapati with oil, coconut milk, or melted butter during cooking for added flavor and richness.

Enjoy the warm, freshly cooked chapati as a delightful accompaniment to various dishes or savor its deliciousness on its own.