Ridiculously Easy Chapati

I LOVE Indian food. I love the lingering, wafting smell of Indian curries, the unbeatable satisfaction of warm, fresh naan, Indian cuisine’s many vegetarian options, mango lassi….. mmmm, just a lot of really good food.

I haven’t quite ventured into making Indian food myself, although I have made one or two valiant attempts that were good but not quite there. Every time I look up a recipe, or watch a how-to video, I’m a little intimidated by the sheer number of dried spices that go into a dish. The complexity of Indian food to an outsider like me is just amazing, but you also have to wonder at how a simple dish like daal can taste so darn good.

But anyway, this is a ridiculously easy recipe for making chapati, which is kind of an unleavened bread. It doesn’t have too much taste on its own, but it complements a spicy curry very well.

Chapati

Here’s what you need:

whole wheat flour (all-purpose is fine too)

pinch of salt

lukewarm water

The ratio of flour to water is about 2:1. 1 cup flour and 1/2 cup water make just about 6 chapatis, good for one normal hungry person or for 2 teacup humans (Hehe, True Blood reference. #waitingsucks btw). All you have to do is combine the flour and salt, and mix in the water until it forms a dough. As with most doughs, add more or less water as needed, and add more flour if you added too much water or it starts to get sticky.


Take the dough out on a counter and knead it for a good 5-10 minutes. You want it firm, but not dry. Roll into six balls. Roll and flatten to as thin as you can get. At this point you could make them a little fancy by pressing in some cumin seeds, brushing with some oil, etc. I like mine plain.

Heat an ungreased pan. Put a chapati in the middle and cook until it starts to blister and blacken, about a minute or two.

Flip it over and cook the other side. Keep doing this until all your chapatis are cooked. Keep them warm in a towel and serve them right away! You could even use this to make wraps.

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