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Chapatis

Serves: Makes 12 flat breads

Ingredients:

  • 2 cups chapati flour, or 1 cup each whole wheat flour and unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon coarse salt
  • ¾ cup warm water
  • 4 tablespoons ghee, clarified butter, or unsalted butter, melted


Procedures:

Chapatis are small, round disks of unleavened whole wheat bread cooked on a tawa or similar griddle. Chapati flour, a blend of wheat and barley flours, is available in Indian grocery stores and some Middle Eastern markets. If you can’t find it, you can use equal parts all-purpose flour and whole wheat flour. Serve the chapatis warm brushed with melted ghee or plain butter.
  1. Place the chapati flour and salt in a large bowl. If using 2 different flours, stir with a wooden spoon until blended. add the water and 1 tablespoon of the ghee and stir with the wooden spoon until the dough comes together in a sticky ball. lightly dust a work surface with flour, and transfer the dough to it. knead for about 4 minutes, or until smooth. Invert the bowl over the dough and let rest for 20 minutes. meanwhile, clean the work surface.


  2. Divide the dough into 12 equal pieces. With floured hands, form each piece into a ball. lightly dust the work surface with flour. Place 1 ball on the work surface and press it with your palm into a disk about ½ inch thick. Using a rolling pin, roll out the disk into a round about 5 inches in diameter. Set the round aside and repeat with the remaining balls. As the rounds are rolled out, set them aside, without touching, and cover with a kitchen towel so they won't dry out.


  3. Heat a tawa or an 8- to 10-inch heavy skillet over medium to medium-high heat until hot enough for a drop of water to sizzle on contact. add a dough round and cook for 2 to 3 minutes, until brown spots appear on the underside. Turn with tongs and cook for 2 minutes longer, or until cooked through. use the tongs to transfer the bread to a rimmed sheet pan and then cover with a towel to keep warm. repeat with the remaining dough rounds.


  4. Brush the warm breads with the remaining 3 tablespoons of ghee and serve at once.

by Sur La Table & Andrews McMeel Publishing

 
 
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