Indian chapati recipy
What to do when in Diu? Borrow the flat pan from the hostel buy some flour and pick a nice spot for a campfire where you make your own chapati!
Fair is fair the local indian chapatis were way better, or to speak in Indian terms: Same, same but different.
Back in Europe though, these Indian wraps win the taste contest by far with the ones you can buy in the stores. If you can even find them in your local store.
INSTRUCTIONS
- Place the flour and salt in a large bowl and mix well.
- Add 3/4 cup of the water.
- Stir gently in a circular motion until the flour starts to gather.
- Add 1-2 tablespoons more flour if the dough looks too sticky.
- Add more water if it looks too dry and firm.
- Knead the flour until it becomes soft and pliable and doesn't stick to your fingers.
- Cover the dough with plastic wrap and let the dough rest for at least 1 hour, at room temperature.
- Know you can make the chapatis! Heat a (flat) pan over medium-high heat.
- Divide the dough into 10 equal sized dough balls.
- Roll a dough ball in the flour and flatten it a bit with your hands.
- Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 15 cm disc.
- Place the chapati on the pan and cook for 30 seconds or until its starts to get golden dots., flip over and cook the other side.
…and ready to serve with a delicious curry… Enjoy!
Ready In: 90 min.
Ingredients:
- 2 cups whole wheat flour or atta (chapati flour)
- 1 teaspoon salt
- 1 cup of water
- Some extra wheat flour for rolling
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