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Simple Chapati

My family loves these. I usually make up a batch of dal and some eggplant or rajma and we use these as our eating implement. They are tasty and the dough comes together quickly. Rolling them out and cooking them individually can be a bit of a pain sometimes, but mostly it is easy to make smaller batches if you need to (just subdivide the recipe) so it doesnt take too much time.

Ingredients

1.25 C Whole wheat flour

1.25 C Unbleached all purpose flour

1 t Salt

2 T Oil (any neutral oil is fine)

0.75 C Hot Water

Instructions

1. Preheat oven to lowest possible setting (mine only goes down to 170F, but lower is better), this will be used to keep the cooked chapati warm, so omit if you like

2. Mix dry ingredients together in a bowl

3. Add the oil and half of the water, mix into a dough; add more water as needed until the dough comes together

4. Knead dough until soft, smooth, elastic. Add more flour if needed to prevent sticking

5. Divide into equal size pieces (10 to get fairly standard sized chapati, more for smaller chapati)

6. Roll out each piece until it is about as thin as a tortilla

7. Heat a skillet on high heat

8. Once the skillet is hot, brush one side of a chapti with some of the extra oil (just a light amount) and place oil side down on the skillet)

9. Lightly brush with oil the side that is facing up

10. Flip the chapati once browned/charred spots appear (~30s)

11. You may notice the chapati balloon up a bit, that is a good sign. Once bottom side is browned/charred a bit move the chapati to the oven to keep warm

12. Repeat the cooking process for each chapati

13. Serve with delicious goopy food or just eat on their own

Notes

The 3/4 C of hot water may not be exactly accurate. Slowly add until the dough can come together, but try not to add so much that it becomes a sticky mess. If extra water is needed to achieve this, use it... if less is needed, then do less.

Extra flour will likely be needed for kneading and rolling the dough. You want the dough to be soft, but not sticky.

You may need extra oil for brushing the chapati prior to cooking each side, use as needed/desired