Recipe: Indian Chapati FoodTravelLive x Chicken Scrawlings
My friend Food Travel Live and cook extraordinaire says this is daily common food and they mill their own flour (wheat, chickpeas etc) at home to make this dish on a daily basis to accompany meals. She did it so quickly over the pan, I was busy taking notes and marvelling at her dexterity.
This first cooking session has marked more kitchen adventures and collaborative efforts. Head over here to read more about the cultural details on chapati.
Here is her recipe with my notes.
2 Cups Whole Wheat Flour (extra to sprinkle for rolling)
1 Tsp Oil
½ Tsp Salt (optional- I avoid the salt)
Warm water for kneading- as required
FTL in action.
In a bowl, mix together the flour, salt, oil and knead to make a soft dough by adding enough warm water.
Add little water at a time. Knead well. Keep the dough aside to rest for a minimum of 15 minutes. (we didn’t let it rest for that long as we were so famished and salivating over butter chicken for lunch)
Add the oil and knead again for few minutes (this will make your chapati/ roti soft).
Divide the dough into 12 portions. (we had 7 portions). Knead them with pleats at the top – it looked like a big xiaolongbao top with the pleats.
Dust a work surface with a little wheat flour and roll out each portion into 6″ diameter thin rounds.
Heat a tawa/ griddle (I use the Le Creuset Crepe cast iron pan) and place the rolled dough on it.
Cook till ¾ th done (u will see small bubbles appear on the top).
Turn and cook the other side in a similar way- few seconds on each side. Use a clean dish cloth to press the chapati down so that it gets those beautiful brown burnt spots
Flip again and this time press lightly with a cloth on the sides maybe for a second or so. Keep rotating slightly as you do so.
You will see the chapati/roti puff (same as a pita bread). Turn and repeat the process.
Remove from heat.
Serve hot/ warm with your favorite lentils, vegetables, omlette, tea- just anything. You can brush oil, olive oil, butter, clarified butter on both sides for extra flavor and richness if desired.
Six years ago, I was in India at the Golden Sikh temple in Amritsar.. and there is a chapati factory going on there to feed the thousands of people who go there for free meals and you leave a token, however much after your meal.chapati, chef wives, cooking, indian cuisine, indian food, kitchen adventures, married to a chef