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!
Make a well in the middle of the flour
Add water a little at a time to incorporate into the dough
Add yogurt to the dough and continue to knead
Make dough and let it rest for 15 minutes
Make seven equal portions and roll out in a circular shape
Cook over medium high heat, using a paper towel press down on the chapati so it cooks evenly.
Add a little ghee at the very end to enhance the flavor
- Chapatis
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
Ghee (optional)
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.
