Indian Chapati Bread
Indian Chapati bread is so easy. I use it for tortillas for tacos, alongside curries, sandwiches, Navajo Tacos, or slather in butter and drizzle with honey.
Dovetailing Tip: Double this recipe and make extra Chapati bread to serve with Meal 4. It geos great with the Black Bean Croquettes. Store the cooled bread in ziplock bags in the fridge. Reheat in foil for 10 min. in a 300 degree preheated oven, or 30 seconds in the microwave.
Prep Time:
Cook Time:
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Ingredients:
| 1 cup | whole wheat flour |
| 1 cup | all-purpose flour |
| 1 teaspoon | salt |
| 2 tablespoons | olive oil |
| 3/4 cup | hot water or as needed |
Directions:
In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
Source: allrecipes.com
