chapatis

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chapatis

This fast-cooking flatbread traditionally accompanies dal or curry dishes, but

it's versatile enough to pair well with almost any soup or even to dip in

hummus.

 

Active time: 1 hr Start to finish: 2 hr (includes standing)

 

Servings: Makes 12 rounds

 

1 3/4 cups whole-wheat or Indian atta flour plus additional for kneading and

dipping

1 teaspoon salt

3/4 cup lukewarm water

Vegetable oil for greasing skillet

 

Stir together flour and salt in a large bowl, then make a well in center and add

water to well. Using a fork, stir until a dough forms. Turn dough out onto a

lightly floured surface and knead, adding more flour as needed, until smooth and

elastic (dough will be slightly sticky), about 8 minutes.

 

Transfer to a clean bowl and cover bowl with plastic wrap. Let dough stand at

room temperature at least 1 hour.

 

Divide dough into 12 equal pieces and roll each piece into a ball, then cover

with a kitchen towel (not terry cloth). Dip 1 ball of dough into additional

flour, shaking off excess, then flatten ball with your hands on lightly floured

surface.

 

Roll dough into a 5- to 6-inch round with a lightly floured rolling pin, lifting

and rotating as necessary. Shake off excess flour, then transfer round to a

sheet of wax paper and cover with another kitchen towel (not terry cloth).

Repeat with remaining balls, arranging rounds in 1 layer (do not stack).

 

Heat a dry 10-inch cast-iron or heavy skillet over medium heat until hot.

Lightly grease skillet with a paper towel dipped in oil, then cook one round of

dough until underside is golden brown in spots, about 30 seconds. Gently turn

over and cook until deep golden brown in spots, 30 seconds to 1 minute. Turn

over again and cook, gently pressing with tongs, until chapati is cooked

through, 30 seconds to 1 minute more. (Chapatis may puff up.)

 

Keep warm, wrapped in another kitchen towel, and cook remaining rounds. Serve

immediately.

 

Cooks' Note: Dough can be made 12 hours ahead and chilled (after standing at

room temperature 1 hour), covered with plastic wrap.