Chapati is a daily staple in the Indian diet. A simple flat bread made fresh and served with each meal. Generally, chapati would be made with a high quality multigrain flour but you can really use any flour you like. Just remember; the better the flour the better the flavour.
Most recently we used this recipe to make tortillas for tacos, and they were far better than anything you could buy at the grocery store.
Makes approximately 8 to 16 chapati depending on you size preference, and takes only 10 to 20 minutes. Dough can be made ahead of time and kept in the refrigerator for 2 to 3 days.
- In a bowl, using your hands combine the flour and water to create a dough.
- On a floured workspace , divid the dough into even portions and roll into balls.
- With a rolling pin, roll each ball as thinly as possible into circles.
- Heat a non-stick frying pan until very hot.
- Reduce the heat to medium and add the first chapati.
- Gently move the chapati around the pan to toast it to golden brown, about 30 seconds then flip and repeat on the other side.
- Repeat for each ball of dough.
- Cooked chapati can be wrapped in foil to keep them warm.