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Chapatti dough, Indian flat bread, two ways
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Almost every cuisine has bread and it accompanies every meal, filling those last nooks and crannies, used to sop up gravy or even as an eating utensil. This is the basic dough and bread of Indian, but it's quite similar to tortillas too.
Basic chapatti dough
2 cups whole wheat flour
¾ cup water
¼ cup oil
¼ teaspoon salt
Mix all ingredients by hand or in a food processor for 30 seconds at a time, until it lumps together into one piece. Do not over mix. Let rest for a half hour or more.
Roti is every day bread. To make it, flatten out one ball of dough, roughly an inch and a half in diameter, into a thin pancake. You may need a bit more flour to keep it from sticking to your hands. Put the pancake into a very hot, skillet with no oil. (Use a non stick pan or well seasoned cast iron). Flip it over when it just starts to get brown. Alternately, put the pancake directly on the burner to brown. This method puffs the bread up better. Serve with butter.
Paratha is used for special occasions. The bread is almost the same, except you add oil to the pancake before putting into the skillet.
Variations: Work caraway seed into the dough. Top with butter and herbs. Serve with mint chutney.
Note: Use a lighter less glutinous whole wheat, such as Canadian whole wheat flour.
This recipe is courtesy of Gulshan Singh. Gulshan is originally from India and teaches Indian and Thai cooking, is a personal chef and caterer. Contact her at 404-303-7011 or shan.singh95@gmail.com.
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