Chapati (Indian Roti Flatbread)
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Servings: makes 10 flatbreads
Total Time: 1 hour 30 minutes
Ingredients
2 cups whole wheat flour plus extra
1 cup water
1 tsp salt
Directions
1. In a large mixing bowl combine the flour, salt, and water. Stir until a dough forms and pulls away from the sides of the bowl.
2. Transfer the dough to a well floured work surface and knead with your hands (dough will be a little sticky), about 5 minutes.
3. Form the dough into a ball, loosely cover the dough and let rest at room temperature for about 1 hour.
4. Divide the dough into 10 equal size pieces and roll each piece of dough into a ball. Use a well floured work surface and a floured rolling pin and roll out the dough balls into thin circles roughly 6-inches in diameter.
5. Heat a griddle or large non-stick skillet over medium-high heat. Cook the chapati on the hot griddle until brown spots appear, 1 to 2 minutes per side depending on how hot your cooking surface is.
2. Transfer the dough to a well floured work surface and knead with your hands (dough will be a little sticky), about 5 minutes.
3. Form the dough into a ball, loosely cover the dough and let rest at room temperature for about 1 hour.
4. Divide the dough into 10 equal size pieces and roll each piece of dough into a ball. Use a well floured work surface and a floured rolling pin and roll out the dough balls into thin circles roughly 6-inches in diameter.
5. Heat a griddle or large non-stick skillet over medium-high heat. Cook the chapati on the hot griddle until brown spots appear, 1 to 2 minutes per side depending on how hot your cooking surface is.
