Homemade East Indian Chapati Bread
My recipe for chapati flatbread.
- Ready In:
- 2 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda (optional for leavened chapati)
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1 tablespoon butter or 1 tablespoon ghee
- 2 tablespoons plain yogurt
- 2⁄3 cup water
SUGGESTED TOPPINGS (CHOOSE ONE OR TWO)
- 3⁄8 teaspoon fresh minced cilantro (per each side)
- 3⁄8 teaspoon fresh minced garlic (per each side)
- 3⁄8 teaspoon minced fresh green onion top (per each side)
- 3⁄8 teaspoon fresh minced mint (per each side)
SUGGESTED SEED TOPPINGS (CHOOSE ONE OR TWO)
- 1 dash cumin seed (per each side)
- 1 dash dill seed (per each side)
- 1 dash onion seeds (per each side)
- 1 dash poppy seed (per each side)
- 1 dash sesame seeds (per each side)
- melted butter or ghee
CUCUMBER-MINT YOGURT SAUCE
- 1⁄2 cup plain yogurt
- 1⁄2 cup cucumber, finely chopped
- 1 tablespoon minced of fresh mint (or cilantro)
- 1 tablespoon minced onion (green okay)
- 1 teaspoon fresh lemon juice or 1 teaspoon fresh lime juice
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon fresh lemon zest or 1/4 teaspoon fresh lime zest
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon sugar
- MEASURE the dry CHAPATI RECIPE ingredients first into large bowl of a food processor (omitting butter and water); PROCESS for 10 seconds; LEAVE processor running.
- ADD butter through feeder tube; PROCESS 10 seconds; WHISK the yogurt together with the water; SLOWLY pour yogurt/water mixture through feeder tube of processor while running; PROCESS dough ingredients until it forms a ball, about one minute.
- REMOVE dough from processor.
- DIVIDE the dough into 8 equal portions; ROLL out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16''); SPRINKLE one side with desired toppings and/or seeds; LIFT chapati gently with a metal spatula; SPRINKLE other side with toppings; GENTLY roll top surface with a rolling pin.
- PLACE a heavy iron skillet over high heat until steam rises from it: LOWER heat to medium; ADD the first chapati to the pan.
- TURN the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary).
- TURN chapati once again.
- REMOVE the cooked chapati from the pan; BASTE lightly with melted butter or ghee; KEEP warm in foil lined with a paper towel.
- REPEAT the same cooking process for the remaining chapatis.
- SERVE warm with your favorite Indian entree with CUCUMBER-MINT YOGURT SAUCE or Major Grey chutney and enjoy!
MY PRIVATE NOTES
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These turned out so yummy. I was stumped with the instructions in a couple places though. It didn't say whether (or when) to add the 2 T. yogurt mentioned in the ingredient list. I hesitated but in the end tossed it in. Seemed to work. Also it didn't mention whether to oil the skillet or cook them in a dry skillet. So I tried both. The dry skillet method took longer to brown and didn't present the expected bubbles (although my son liked these better). The lightly oiled skillet browned them nicely and yielded the tiny little bubbles to show when they were cooked the right amount (I liked these better). So I'm not sure which way it was supposed to be but, in the end, either method worked. They were awesome with the Easy Crockpot Morrocan Chicken, Chickpea, and Apricot Tangine - Recipe #137530 (by French Tart).Reply