Saturday, December 7, 2013


This is a great, very simple, recipe that I found on the side of a bag of chappati flour. I’m copying it so I won’t lose it!

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. 


Annalyn Reed said...

Mmmmm sounds really good!

Connie said...

They are good! Basically, they are wheat tortillas, but are made with oil instead of crisco.