Easy Chapatis (Flatbread)
photo by Baby Kato
- Ready In:
- 1hr 40mins
- 2 1⁄2 cups whole wheat flour
- 1 teaspoon sea salt
- 1 cup water
- cooking spray
- 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.
Questions & Replies
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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!
I love chapatis! In Kenya we have them with a meat stew, a dish with legumes, or just by alone with a cup of chai on my tea break or while waiting for dinner (maybe just half of one, dont want to spoil my appetite!)Chapatis were brought to East Africa by Indian and Pakistani immigrants over the past century and have become quite the favorite at home and for any social gathering. To make them softer, I would suggest adding a tablespoon or two of veggie shortening while mixing the dough, and making sure the water is slightly warm. Additionally, the usual chapati in Kenya is made with all purpose white flour, but to make it healthier, I like to make half or a third of the dough with whole wheat flour. I agree with the previous reviewer that blistering them in the oven is unnecessary. You can achieve the same by letting them warm up on both sides (without any oil or spray) for a minute or so; then turning them and letting them cook and blister up on each side again for a couple of minutes, this time using cooking spray. You can keep them warm in a serving platter, wrapped in foil as you finish the rest. They will remain nice and soft instead of drying out in the oven.
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