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These discs of unleavened bread have a
delicious flavor and chewy texture. Known also by several other
names including parathas, flatbread and fry bread. In India they
are cooked on the tawa or griddle and are held for a moment or
two right over the fire. This makes them puff up like balloons.
You can do this over a gas flame holding them with kitchen tongs.
- 3 cups all-purpose flour - divided use
- 1 to 1 1/2 teaspoons salt
- 1 tablespoon ghee
or vegetable oil (optional)
- 1 cup lukewarm water
- Whisk together 2 1/2 cups flour with the
salt, reserving 1/2 cup flour for rolling chapatis. Next rub
in the ghee or oil, if desired. Add water all at once and mix
to make a soft but pliable dough. (Dough should not be stiff.)
- Knead dough on a lightly floured surface
for at least 10 minutes (the more it is kneaded, the lighter
the bread will be).
- Form dough into a ball, cover with clear
plastic wrap and stand for 1 hour or longer. If left overnight,
the chapatis will be very light and tender.
- Shape dough into balls about the size
of a large walnut. roll out each one on a lightly floured board
(using reserved flour) to a circular shape as thin as a French
- Heat a griddle or heavy well-seasoned
iron skillet until very hot, and cook the chapatis, starting
with those that were rolled first. Cook for about 1 minute, turn
and cook the other side, pressing lightly around the edges of
the chapati with a folded tea towel, this encourages bubbles
to form and makes the chapatis light. Wrap in a clean tea towel
until all are ready to use.
- Serve immediately.
Makes 20 to 24.
Note: These may also be fried in hot oil.
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