Description
Chapati is basic unleavened bread — made without yeast.
Ingredients
Scale
- 3 to 3 1/2 cups of flour
- 1 1/2 cups water
- 1/4 cup flax (optional)
- 1/2 teaspoon Celtic salt
- Additional flour for dusting the countertop for rolling
Instructions
- Mix water, salt, flour, and optional flax in your stand mixer with the dough hook, or by hand
- Knead until smooth (You may need additional flour if your kitchen is humid or it is damp outside)
- Allow dough to rest for 15 minutes
- Dust countertop and break off a 1 1/2 inch ball of dough
- Roll it into a thin circle (You want the dough fairly thin, but not so thin that it is like a noodle. Chapatis are thinner than tortillas)
- Heat a dry frying pan until water dropped on the surface sizzles and evaporates immediately
- Pan should be hot enough to fry the dough in a minute per side, but not so hot that it causes the dough to burn or char
- Place chapati gently on the frying pan and fry each side until brown flecks form on the surface of the dough
- Turn the dough over again and fry each side, allowing the chapati to puff up
- This second cooking can be done over a hotter pan or directly over a gas flame for really good results
Notes
- Chapati can be used in the place of flour tortillas
