My Favourite Flatbreads
I love eating Indian food so I cook chapati at least once a week. I always serve it with some dhal (lentils). Canada is the world’s largest exporter of lentils to the global marketplace, selling to over 100 countries each year. My children don’t love lentils as much as I do, but I cook it anyway. There are hundreds of chapati dough recipes, out there. This is one of my favourite ones. The secret to making good chapati is using the right flour. Unfortunately, my little corner of the world has little choice, when it comes to chapati flour. I hope this recipe appeals to you too!
If you’ve never made chapati, please (Watch this video on how to cook chapati)
Preparation time: 40 minutes, including 30 minutes resting time; Cooking Time: 1 hour; Makes: 12 small or 8 medium or 6 large chapatis.
- 700g chapati flour (do not use all-purpose flour, in Canada, it makes terrible chapatis)
- 1-2 teaspoons salt or to taste
- 3 level tablespoons olive or canola oil
- 3 level tablespoons plain yoghurt (optional)
- 2 cups warm water, filled to the brim (heat in the microwave for 1 minute)
- Mix the salt and flour and make a well in the centre.
- Add the oil, yoghurt and water into the well and mix with a metal spoon until the dough comes together. Turn onto a well floured surface and knead 5 minutes until no longer sticky. The dough should be very soft.
- Cover with a lightly oiled cling film and let rest for at least 30 minutes. Roll and make 12 small or 8 medium or 6 large chapatis. (Watch this video on how to cook chapati)
- You can also divide this dough into 24 pieces, roll them very thin and cook lightly on both sides to make wraps.
Point to Note
- There are thousands of chapati dough recipes out there. This is one of the many recipes I use.
- The dough should be very soft, almost sticky and easy to roll.
- My little corner of the world has only one basic type of chapati flour which I don’t like very much but then I don’t have a choice, do I?