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.
Chapatis/Indian Flatbread
Ingredients
- 3 cups of flour
- 3 Tablespoons oil
- 1 cup water
- 1 teaspoon salt
Directions
- 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.
These look fantastic and easy to make. I will definitely be trying them out soon and will let you know how it goes.
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OK, I need help. I tried to make them. How thick (dry) should the dough be? Mine was pretty dry. There was almost NO bubbling up while cooking, and even though I didn’t let them get too brown/crisp, they broke when bending (not able to roll). I think maybe the dough was too dry. I used whole wheat flour; does your recipe use white or whole wheat? I know whole wheat absorbs more water.
They’re still tasty, BTW.
Kim, so sorry about your dry dough. The dough should be pliable and kind of squishy in your hands. Kind of like dumpling dough, but not as wet. When using all whole wheat flour it is usually necessary to add more water as necessary depending on the humidity. I would advise adding a little bit at a time until it is the right consistency. They probably didn’t bubble up because you couldn’t roll them thin enough. When making them myself I usually use 2/3 unbleached flour and 1/3 whole wheat. Whole wheat absorbs more of the liquid and usually makes rolling them thin a bit more of a challenge.
When rolling them out make sure to keep your surface dusted with flour and your rolling pin. Also, I continually turn them and flip them as I roll. And also make sure your griddle is good and hot before you put your first one on.
Glad they were still tasty. Hopefully the next time they will turn out better.