Chapati!

All Aboard! First stop on the bread bus is India! (fun fact, if you're in Arkansas & could dig all the way through the earth, you'd wind up in the Indian Ocean!)

I have a confession. Chapati wasn't my first choice. Originally, I really wanted to make naan. Then I decided to celebrate the upcoming St. Patrick's day, I'd make Irish soda bread, to have something I'd never had. Plans fell through, and I didn't go to town to get buttermilk to make the soda bread. Naan takes yogurt, so that was also out.

On the same page as naan in my Indian cookbook is chapati. Doesn't take anything I don't already have and as an added bonus it lets me use up the odd bit of whole wheat flour I have left.

According to my Indian cookbook, and various websites, chapatis are the "daily bread" type bread for Indian homes. Some time on the internet has made it clear that it is a fairly common bread in most south Asian countries. I even saw some references to it being eaten in Kenya and other north African countries, with several variations: diameter, thickness, puff-factor, and so on. I went with the Indian recipe that I found the most often. It was almost identical to the one in my cookbook.

Chapati

2 c. whole wheat flour
1 tsp. salt
2 tbsp. oil
water or milk
I used a mix of water and milk, & wound up needing a little over 2/3 c. of liquid.

First, mix together the salt and flour. Make a small well in the dry ingredients. Slowly add the milk or water until you form a dough that's elastic but not sticky. Once you have the dough mixed up, add the oil and knead it in.











Separate the dough into portions about the size of a golf ball. Roll each ball until it's round and totally seamless. Once the dough is divided and rolled smooth, let it rest for about 20 minutes. After the dough's had a nice rest, roll the balls in a little bit of flour, to keep it from sticking.




 




Smoosh the ball(yes, that's a technical term) with your hand to make a round dough circle. Then with a rolling pin, soup can, or whatever is handy, use a circular motion to roll the dough into a thinner dough circle. You want it to be about 1/8" or so thick. A little thicker is better than too thin.

A griddle or a big cast iron skillet works great for cooking them. (wait, I guess I can't call this "baking" around the world, oh well) Warm the griddle/skillet to medium heat. On my knobs that go from 1 -10, I had it on 7 the whole time. It worked well.


See the little bubbles popping up on it? When you start seeing lots of tiny little bubbles, you flip it over. Watch it carefully because that only takes around 20-30 seconds to happen. If you get bigger bubbles, like in the picture, you let it wait a few seconds too long. It's not the end of the world, just flip it quick, before it's the end of the chapati!


Once it's flipped, it only needs to cook for about another 20-30 seconds.

I tried several of the many utensils scatter about my kitchen. My really big cooking chopsticks that came with my wok wound up being the best for flipping the chapati. I thought I'd use tongs, but they just scooted the bread around. My spatula took some maneuvering, but it ripped the edges more.

Yum!

I had chapati with my curry and rice for dinner. I read in several places that chapati is often used as an eating utensil to scoop up food as you eat it. I don't know the accuracy of this statement, but it's how I ate my dinner and boy, it was good stuff!

This recipe was wrangled out of "The Complete Book of Indian Cooking" by Shehzad Husain & Rafi Fernandez. I didn't use the exact recipe as printed. I made changes based on several different sources. Also, my chapati are not nearly as perfectly round as theirs. This makes me sad. Despite that, it's a very cool book.