Chapatis

I love to make Indian food.  Chapatis are a traditional accompaniment to many Indian dishes, and are similar to tortillas.  While relatively simple in nature, they do take some time and effort to make.  When I don't have the time to make them, I buy a pack of wheat flour tortillas from the supermarket. But when I do have the time, the meal is so much better!

You will need:

2 c. wheat flour
warm water
1/2 tsp. salt
1 tsp garam masala (optional)
1/2 tsp chili powder (optional)

In a large bowl, blend flour and salt.  Blend in spices if you desire to use them.  Gradually add warm water, kneading it into the dough.  Add enough water until dough is slightly tacky but doesn't stick to your fingers.  Cover bowl with a dish towel and set aside for half an hour.

Yep.  Just stick your hands in a go to town.

Once dough as rested, lightly knead the dough.  Pinch off a bit of dough approximately one inch in diameter and roll into a ball.  On a lightly floured surface, roll the ball of dough out into a flat circle.  The circle should be as thin or thinner than a tortilla.

 Heat a large non-stick pan or skillet over medium heat.  Once hot, throw the dough circle on the pan.  Let the chapati cook for 1 1/2 to 2 minutes on each side.  The chapati may puff up in spots and that's ok.  Move chapati to a warm place, like the oven, to keep warm until the rest are done.  Spread with ghee (clarified butter) or melted butter to keep from going dry.  You can roll out chapatis as you cook them, but keep an eye on the one in the pan!

Giving it a flip.  Notice the puffed up parts.  Also, notice we had two pans going at once.

Olive giving the chapatis a little butter bath.  

These are best served warm and fresh.  While you can store leftovers in an air-tight container, they do toughen up quickly.  Re-heat in the microwave sprinkled with a few drops of water.  

Here is a recipe to an Indian dish to try these with.  

- The Pink One