Chapati
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:38pm

Ingredients




2 cups Whole wheat flour or Atta flour
1/2 teaspoon salt
3/4 cup water
1 teaspoon oil

Preparation

1 Sift the flour and salt into a mixing bowl. Make a well in the center and add oil, mix well and gradually stir in the water. 2 Form a supple dough and knead for 7-10 minutes. Cover with plastic wrap and let sit for 15-20 minutes. 3 Divide the dough into 8-10 egual pieces. Roll out each piece to a circle on a well-floured surface. 4 Place a heavy frying pan (or a tava if you have one) over high heat. When steam rises, lower the heat to medium and add the chapati to the pan. When the chapati bubbles, turn it over. Press down with a flat spoon or clean dishtowel and turn again. 5 Remove from heat and keep warm on a piece of foil lined with kitchen paper while you cook the other chapatis.

About


This recipe is from India's 500 Best Recipes. Chapati flour, also called atta, is a mix of wheat and malted barley flour and is available in Indian markets. You can substitute equal parts whole-wheat and all-purpose flour for the chapati flour.