Chapati
Chapatis are made with two ingredients. Two! While bread has been demonized in recent years as an ‘unnecessary extra,’ chapatis, in my opinion, hold an important role in a meal. They round out the main dishes and flavors, allow for better digestion (for me, anyway), and are made fresh. Eating a bread that is cooked fresh allows you to bypass many of the issues with modern bread options in the United States. No packaged, preserved, sugary, and can-stay-on-your-counter-for-a-week stuff here. Plus, with a drizzle of ghee, the taste rivals anything you can get at the store.
ingredients
1 cup whole wheat flour, plus more for keeping dough dry
Water
Ghee (optional)
instructions
Place flour in large mixing bowl
Add water to flour as needed to form a dough-like consistency (dough will be sticky, but you should be able to work with it in your hands, sprinkle more flour over dough as needed to create a grip)
Once you have a dough, form into a large, round ball
Place in fridge, covered, for 15-30 minutes
Take the dough out of the fridge and rip off a small portion (the size of the palm of your hand)
With the portion, flatten to form a disk-like, pancake shape
Continue to work the dough into a large, flatter disc by using your thumbs to expand the edges (you may prefer to flatten on a floured surface)
Continue steps 5-7 until you have many dough disks at the ready
Heat large skillet, or griddle (I use cast iron), do not add oil, or fat to the pan
Add disk and cook for a few minutes on each side (small, brown and black cooking spots will let you know it’s time to flip)
Continue process until all chapatis have been cooked
When each disk is done cooking, you can add a small amount of ghee (if desired)
Serve alongside your meal
Recipe Key
All Seasons
Small Dishes