Chapatti
Chapatti is a simple but delicious Indian Flatbread. Serve with Indian curry, main dishes, or even use to make sandwich wraps.
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 200 g | Atta Flour | 1¼ cups |
| 130 g | Water (room temperature) | ½ cup |
Method
Combine flour and water into a suitable container, large enough to hold the mixture and enable hand mixing without spillage. Water is altered by “eye” to achieve the soft dough required.
Traditionally the dough is mixed by hand. Mixing time is approx 3 – 5 minutes, sufficient to combine the Atta and water. Minimal dough development is achieved during the mixing stage.
Leave the dough as a single ball and allow a rest time of 15 minutes.
Remove a “golf ball” size piece of dough (approx 40 gm) from the large dough piece. Between the thumb and the forefinger shape the dough piece into a small disc.
Continue to shape the dough by compression between one hand and the palm of the other hand - until the dough piece reaches a thickness down to 1.5 mm.
Add the dough sheet onto a hot plate (300°C) and allow the bottom side of the sheet to brown.
During the heating period there will be air pockets developing within the chapatti which form “bubbles”. With a suitable utensil, compress these bubbles (without rupturing the bubble). The chapatti sheet will be porous enough to allow air to escape without tearing the sheet.
Turn the chapatti and cook (brown) the other side. Repeat the above regarding expelling air from any “bubbles” created. When cooked, the chapatti should be soft and flexible. Best consumed warm.
