Chapatis that didn’t turn out rock hard! 17 November 2005

Finally turned out some great chapatis! We’ve failed dismally, many times at this supposedly simple but wonderful Indian accompaniment to curries - flat, unleavened bread. We’ve tried two cookbooks (which say the same thing) but it never turned out like the really good stuff that we eat at Banana Leaf Curry House or Bollywood … until now!

We got the trick from Sam who knows it by heart (after all he is Indian!). The ingredients are so basic that the secret to authentic chapatis is obviously in the technique!

Chapatis are traditionally served with curry or dal with array of mango chutney, yoghurt, parsley dip, among others. We love it the Indian way too, but have gone beyond it. We use it as a quick and simple bread (imagine, there isn’t even any tricky yeast involved!) and in lieu of pita bread. Use your imagination, and am sure you can think up new uses too!

You need:
Water, about ½ cup
Whole wheat flour, about 1-2 cups, fine grind
Sea salt
Butter (optional)
Add a pinch of salt to your flour and mix well.

Pretty easy:

• Put your water in a bowl. Add the flour to your water, bit by bit, and mix up continuously until you come up with a sticky dough. Keep adding flour until the consistency is like Play Doh – it should be elastic and slightly wet to the touch; yet it doesn’t stick to the fingers.

(I suggest you go buy a tub of Play Doh from a toy store to find out what I mean, as the feel of the dough is of utmost importance!)

• Add a little bit of water if it’s too dry. Keep adjusting the water and/or flour until you get the right consistency.
• Make small balls from your dough, about the size of very large pingpong balls.
• Sprinkle a little flour on your work surface, and on top of your dough ball. Roll out your dough ball into a rough circle until it is about a few millimetres thick.
• Heat your non-stick pan (or cast iron griddle – which we prefer) on medium heat. Note: No oil! Place your uncooked chapati on the hot griddle. You’ll notice the dough forming large bubbles, forming pockets. This should take about 3-5 minutes. Turn your chapati over. It probably has some sections well-browned, which is what you are looking for. Cook the other side.
• Optional: spread a little butter on your chapati right after you’ve taken it off the griddle.