Sunday, July 20, 2014

Chapatis (Middle Eastern flatbread)


1.5 C whole wheat flour
1/2 tsp salt
1/2 cup water (plus more, if needed) 
1 tsp vegetable oil
Butter (for serving) 

  • Sift flour and salt together in the bowl of a mixer. 
  • Add water and oil and mix to a soft dough (adding extra water as needed). 
  • Kneed, with mixer on low, for 5-6 minutes.  Place in a lightly oiled, cover with a damp dish towel, and let rest for at least 30 minutes.  
  • Turn dough out on to a floured surface, and divide dough into six equal pieces.  Shape each piece into a ball. 
  • Press the dough into a larger round with the palm of your hand, then roll into a 5" round.  Stack, layered between wax paper (or plastic wrap), to keep moist. 
  • Heat griddle over high heat.  Take one chapati and place on the grill.  
  • Cook for 30-60 seconds, or until the top begins to bubble and white specks appear on the underside. 
  • Turn the chapati over using a spatula and cook for another 30-60 seconds.  
  • Remove from pan and keep warm until serving.  Serve warm with butter.  

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