Mrs. Sayuri loves to “help” us when we make what we call flatbread, basically flour tortillas without leaven. She is notorious for stealing bits of the dough and gobbling them up!
I believe they’re actually called Chapatas Chapatis and that the recipe is from The Vegetarian Epicure.
- 3 cups of flour
- 3 Tablespoons oil
- 1 cup water
- 1 teaspoon salt
- Mix all ingredients together in bowl.
- Separate into around 12 balls.
- Roll into flat rounds and cook on a griddle or in a skillet set to medium heat for about 1-2 minutes each side. You want them to bubble up.
- Remove while they are still soft and pliable. A little browning is ok, but too much and they’ll be too crunchy.
- Use just like you would flour tortillas.
- If you accidentally overcook a few, don’t worry, they’re still very tasty.
These are so yummy! We fill them with all sorts of things – beans and cheese, fajita filling, roasted veggies, etc.
Hubby even likes to eat them warm with honey and butter on them for a little treat.
Go to indian food.about.com for a step-by-step photo tutorial on how to make these. Because the saying practice makes perfect really does apply when making these.