CHAPATIS RECIPE
Embark on a culinary adventure with the art of making chapatis. These soft, flavorful flatbreads are the perfect accompaniment to a wide range of Indian dishes, providing both comfort and a taste of tradition.
Equipment
- 1 bowl
- 1 plastic
- 1 fridge
Ingredients
- 2½ Cups Whole Wheat/Spelt Flour
- ½ Cup Rye/Gluten Free Flour
- 1¼ Cups water (lukewarm)
- ¼ Cup Light Coconut Milk
- 3 Tbsp Butter or Oil
- 1 Tsp salt (optional)
Instructions
- Combine Flour, water, coconut milk, 2 Tbsp butter or oil and salt in bowl and until the flour is hydrated and then form a ball of dough by kneading it for about 2 minutes or if you have a dough mixer you can use that instead.
- Cover the bowl loosely with plastic and let stand at room temperature for 4 to 12 hours. (if you are not using it right away, place it in the refrigerator. It should keep for about 3 days.)
- Dust a surface with flour and then knead the dough for 1 full minute. Add more flour if the dough is still too sticky. Let the dough sit for about 5 minutes.
- After 5 minutes, knead the dough for another 1 minute.
- Roll the dough out until it is about a half inch thick. Put 1 tablespoon of butter or oil and then roll from one end as you would a cinammon roll.
- Divide the roll it into 12 equal pieces and place on a floured plate. Sprinkle some flour on top and place in the refrigerator for at least ½ hour.
- On a floured surface, roll out the pieces into round circles. (You can roll them out as thick or as thinly as you prefer)
- Heat a griddle or a pan, on medium heat, and grill both sides, until golden brown. Serve warm!
Video
Notes
There are many chapati recipes but we particularly like this one because although you have to soak the dough for eight hours, it's still easy to make, uses healthy ingredients and it also tastes great with sauce or on its own. Chapatis can be used the same way tortillas are. Try spreading a nut butter, a sweet jam or a combination of both for a quick and tasty snack.