Photos by Wil Fernandez

Chapati

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine.


One of the most versatile Indian breads, chapati are served slightly warm and brushed with butter. Use them as a utensil for picking up other foods, and for cleaning an empty plate of that last bit of sauce!

Makes 4–6 servings

1 cup whole-wheat flour

1 cup all-purpose flour

1 cup water (you may need a little more)

Extra flour for rolling

Ghee, or clarified butter, for serving

Mix together the flours and add water ¼ cup at a time until the dough forms a ball. Knead the dough until slightly sticky, about 3 minutes.

If it seems to dry, add water a few more drops at a time. Put into a clean bowl and cover with plastic wrap pressed onto the surface. Let rest for 30 minutes.

Break off a piece of dough, about 2 tablespoons’ worth. Roll into a ball, coat in flour and flatten the ball into a 2- to 3-inch inch disk. Roll out to about 5 inches. You can stack the prepared chapati on a plate, with wax paper in between each one, or cook them as you go.

To cook, heat a nonstick griddle pan on medium-high heat. Cook until the top gets a little darker and you see some bubbles forming, about a minute. Flip and cook another 30 seconds. These go very quickly, and should brown slightly but not burn. When done, rub with butter. You can make these ahead and reheat them in a low oven if needed.

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