Wednesday, March 21, 2012
Recipe: Flatbread (Indian Chapatis)
Anyone who knows me can tell you about my deep and unending love for Indian food. While I don't cook most of the meals often (generally a lack of the myriad of spices needed), I did recently attempt this flatbread. It is super easy, and you will have it mixed, rolled, and cooked in 10-15 minutes. Plus, in its simplest form you can use as few as 3 ingredients, but the recipe offers a vast amount of room for customization. Herbs, spices, zests, etc can all be added. This recipe makes 4 chapatis, and seems easy enough to double/triple/etc. Because it comes together so quickly you can get to the point where you've rolled it out, then cover with a damp paper towel and just cook them up right before you serve your meal.
You will need:
1 cup all purpose of whole wheat flour
1/4 cup plain nonfat yogurt or water
Additional yogurt/water a teaspoon at a time until dough comes together
Pinch of salt
Optional additions: Garlic powder, pepper, paprika, small seeds, very finely chopped herbs etc, etc, etc.
Add the whole wheat flour to a large bowl or pan. Add in the salt and any spices/flavorings that you are choosing to use. Add in the yogurt/water and mix together.
For the next step you can choose the liquid you want to use. I did yogurt for the first step and then switched to water for the additions. Continue to add your choices of liquid one teaspoon(ish) at a time until the dough comes together and rolls into a ball. Knead it a few times and then cut it into 4 pieces.
Flour a cutting board and roll out each piece. The thinner it is, the easier time you will have cooking it, but I left mine at about a 1/16 of an inch to that it still had some chew to it. Crank your burner to medium high and a large nonstick saute pan get very hot. Add a bit of olive oil if you wish and then cook each piece of flatbread for around 1 minute each side. Serve immediately.