Chapattis are a classic unleavened flat bread used in Pakistani and Indian dishes.
3 cups chapatti flour (finely stoneground wholewheat flour)
1/2 tsp salt
3 tablespoon oil
1 1/3 cup warm water
1/4 cup chapatti flour (approx. – for dusting)
Combine first four ingredients and knead until you get a smooth dough. Separate into walnut sized balls. Cover. Allow to rest for one hour.
Dust rolling surface with flour. Roll each ball into a flat disc. Dust with flour, fold in half, then to quarter. Roll into a disc again.
Heat skillet over medium heat. Add the chapatti. Try to rotate constantly by hand to distribute heat until it is a uniform light brown color. Turn to other side and cook until light golden. Serve hot.
I made these today, and while the dough was resting, I threw together a ground beef sauce. Onions, garlic, red and yellow bell pepper. 2-3 tomatoes. Biryani spices and a small box of tomato paste. That simmered as I cooked the breads.
Apparently I should have doubled the meat topping as my family DEVOURED this meal. The chapatti recipe made about 20 chapattis or more.
I guess I need to find more toppings recipes.