These simple, traditional Indian flatbreads are wonderful served with any of the curried soup and stew recipes in these pages.
Total Timeunder 2 hours
Recipe Courseside dish
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturechewy
Type of Dishbread, flatbreads
- 2 cups whole wheat pastry flour
- ½ teaspoon salt
- ¾ cup water, or as needed
Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a dean tea towel. Let the dough rest for 30 minutes.
Divide the dough into 12 equal pieces and shape each into a ball.
Heat a small nonstick skillet coated with cooking oil spray.
Roll out each ball of dough into a thin round, about 5 inches in diameter. Cook one at a time on the skillet over medium heat until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough. Keep the chapatis warm, stacked one atop another in foil, until all are done. Serve at once.
2009 Nava Atlas