Chapattis (Griddle baked flatbread)

[Suvir Saran]

Chapattis (Griddle baked flatbread)

Serves 4

Chaptis are comfort food to most any Indian. No meal can compare to a simple home cooked meal of a vegetable, daal and chapattis. Light, nutritious they are a perfect accompaniment to an Indian meal, chapattis are one of a few things that bind India together. Across India they are made with very slight variations for most any meal. At our home we would call them Phulkas which referred to the fact that they puff up as they are made. Us siblings would enjoy getting our perfect ball, have my mom put some ghee on it and then enjoy piercing a hole on it from which the steam would escape. In winter times this steam would give us a moment of warmth followed by a tasty meal. And now in New York, most friends are most happy eating daal, sabzi and chapattis. Suvir Saran

• 2 c atta (Indian wheat flour)
  
• 1/2 tsp salt
  
• 1 c (approx) water for kneading
  

1. Combine the flour and salt together. Put into a bowl.

2. Knead the dough adding a half cup water into a well you make in the center of the flour.

3. Knead for close to 15 minutes using as much water as needed, The dough should be wet, soft and pliable but not sticky.

4. Heat a skillet over medium heat and place some flour on the surface where you will roll the chapattis.

5. Divide the dough into 12 –16 large marbel sized balls. Roll each in your palm into a smooth circular ball. Flatten these by pressing them. Coat these with flour and roll them out into a circle around 5 inches in diameter.

6. Place chapatti on the griddle and cook for a couple of minutes or until the top side seems opaque. Now flip the chapatti over and cook the other side for a brief minute.

7. With a tong, take the chapatti to the flame and bake on the fire till it puff up.

8. Serve hot with any Indian meal.

Keywords: Indian, Intermediate, Bread

( RG142 )