Chappatis are a traditional Indian flat bread made out of whole wheat flour. Whole wheat flour is known as “Atta”. Atta is different than whole wheat flour commonly found in U.S. groceries. The protein content is higher and the grind of the flour is finer in “Atta”. This makes the chapatis softer, pliable and delicious tasting. If you get a chance to make chapatis with Atta from the Indian store, you have to try it. Regular whole wheat flour also works, I usually use whole wheat pastry flour to compensate. There’s nothing like fresh hot chappatis with a tiny bit of ghee added to it for flavor. You really don’t even need anything else!
Chappati – Indian whole wheat flat bread
2 cups Atta (whole wheat) flour
Approximately 1 – 1 1/4 cup water (depending on humidity)
1/2 tsp salt
1 tbsp greek yogurt
little canola oil
In a large bowl place flour and salt and mix together. Add water a little at a time along with yogurt, mix until a soft dough forms. Knead for several minutes until smooth but still slightly sticky. Put a few drops of canola oil and pat the surface of the dough. Let the dough rest for 15 minutes. Make 7 equal balls and dip in additional flour and roll into 1/8 inch thick circles. Heat a non stick skillet and cook chappati approximately 1-2 minutes on each side, using a paper towel to press down so it cooks evenly. Put a 1/4 tsp or less of ghee (clarified butter) on the each side of the chappati and take off the heat, this step is optional but I think the flavor is fantastic. Serve warm with any daal or curried dish.