Prep1 hr 30 mins
Found at yahoo! health online. LOVE these flatbreads--perfect for brown bag lunches or dips at parties.
- In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
- Turn dough onto a floured work surface and knead for 5 minutes.
- Transfer to a bowl and cover tightly with plastic wrap.
- Let dough rest for 30 to 90 minutes.
- Preheat oven to 200 degrees F (95 degrees C).
- Divide dough into 8 equal pieces.
- Roll each piece into a 7-inch (18-cm) circle.
- Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat.
- Cook a chapati for 1 minute.
- Turn over and cook 5 minutes on second side or until chapati bubbles up.
- Flip back to first side and cook for 5 minutes.
- Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
- Keep cooked chapatis warm in the oven while you cook the remaining dough.
- If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C).
- Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.
These are pretty good. I liked how easy and fun they were to make, and I know I'll be doing them again! I added a tablespoon or so of olive oil to make them more flexible.
Lovely! I added some chopped fresh parsley which I needed to use up which looked pretty. I used more oil than the recipe but this was because I was doing other things too so the extra oil stopped them burning. Next time I'll try to stand next to them whilst they are cooked! Thanks for this easy recipe!
Fabulous! I did all the steps excepth the "browning over the flame" mine browned nicely in the pan. I did put them in the oven to keep them warm but some became quite toasted & more cracker like. My family liked them both ways. Very easy and delicious.