I am moving to India in September, if only temporarily. As well, I just finished the 614 page book, A Fine Balance, on India in the 1970′s. And although I had to take twenty minutes to stare at a wall and recover upon the books conclusion, its incessant chatter about making chapatis inspired me. If I’m moving to India, and am inspired by all things Indian at the moment, then I better get a few Indian basics mastered and placed within my cooking arsenal.
I consider myself fluent in bread. Therefore the unleavened chapatis would not prove my demise. But to be able to utter words, “I’m the chapati champion of the world”, like Om, a character in the book, does, a bit of thought, or at least tender loving care, was going to have to be put into this bread. And so it was.
There’s many recipes available online for Chapatis, all you have to do is google for them. And most, truthfully say the same thing, if only playing around with the percentages and hydration, ever so slightly. My advice? Don’t rush the dough. Knead it thoroughly, and take your time. Once done, let it rest, refrigerated, for at least an hour. And when you set upon cooking them, use a neutral oil and make sure the pan is hot. Roll the dough thin and even, place in the pan, and press down with a spatula or dishtowel. This will force the bread to bubble and give it a little texture, if not character.
Serve the Chapatis with whatever you like. It does not have to be just Indian food. I’ve had mine with salsa, humus, even turkish meatballs. Although, a nice dal is always desirable…
Chapatis, (source: http://www.ivcooking.com/p269_76.php)
Ingredients:
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- About 3/4 cup of lukewarm water (enough for a kneadable dough)
Directions:
- Knead the dough (without the oil), cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours. After about 1 hour (or right before rolling out), punch the dough and knead again without any more water (I skipped this process, and so can you, if you’re in a rush).
- Make 10-12 1 1/2″ balls; dip each one into dry whole wheat flour, and roll out into thin, 6″ circles. Place a flat, ungreased griddle on the stove at medium-high heat. When hot, place a rolled-out chapati “right side” down on the griddle. (The “right side” is the one facing you when you roll it.) When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
- If you have a gas stove, hold the chapati with a pair of tongs, and place it directly over the burner flame for a few seconds, until the chapati puffs up. Turn and repeat on the other side
- If you have an electric stove, keep the chapati on the griddle. With a wadded up paper towel to protect your fingers, press gently all around the chapati. Flip the chapati and press gently around the other side. This procedure should make the chapati puff up. (If you press too hard, the chapati will become too crunchy.)
- Remove the chapati from the heat, and buter with ghee on the “right side.”
