Griddle-Roasted Flat Bread Recipe (Chapatti Recipe)
In Indian homes, chapattis are made fresh every day, using a special flour known as atta. Asian stores sell atta, but you can also substitute a fne, wholemeal bread flour combined with plain flour, at a ratio of two-thirds whilemeal to one-third plain flour.
Ingredients: (Makes 16)
- 400 g/14 oz chapatti flour (atta), plus extra for dusting
- 1 teaspoon salt
- ½ teaspoon granulated sugar
- 2 tablespoons sunflower or olive oil
- 250 ml/9 fl oz lukewarm water
Method:
Mix the chapatti flour, salt and sugar together in a large bow. Add the oil and work well into the flour mixture with your fingertips. Gradually add the water, mixing at the sme time. When the dough is formed, transfer to a work surface and knead for 4-5 minutes. The dough is ready when all the excess moisture is absorbed by the flour. Alternatively, mix the dough in a food processor. Wrap the dough in clingfilm and leave to rest for 30 minutes.
Divide the dough in half, then cut each half into 8 equal-sized pieces. Form each piece into a ball and flatten into a round cake. Dust each cake lightly in the flour and roll out to a 15 cm/6 inch round. Keep the remaining cakes covered while you are working on one. The chapattis will cook better when freshly rolled out, so roll out and cook one at a time.
Preheat a heavy-based cast-iron griddle (tawa) or a large, heavy-based frying pan over a medium high heat. Put a chapatti on the griddle and cook for 30 seconds. Using a thin spatula or fish slice, turn over and cook until bubbles begin to appear on the surface. Turn over again. Press the edgs down gently with a clean cloth to encourage the chapatti to puff up – they will not always puff up, but this doesn’t matter. Cook until brown patches appear on the underside. Remove from the pan and keep hot by wrapping in a piece of foil lined with kitchen paper. Repeat with the remaining dough cakes.