Chapati or Roti – Whole Wheat Indian Flatbreads

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Chapati or Roti  The most basic and classic bread on the Indian table is the flat bread called roti or chapati. It is an essential on the Indian table and is eaten pretty much all over the country. Made with whole wheat flour, this simple creation consists of flour and water with a touch of salt. If you want to get fancy, you can finish off with a little clarified butter. I often mince some cilantro in olive oil and brush over the top, this way I can be indulgent without feeling guilty.

This is the first in my series where I tell you about the sequence of an Indian meal. Simple as the ingredients are, there are a few key tricks to getting this simple flat bread down pat. It really is something that I fussed and fiddled with until I am happy with the kind of breads that I get. Try it and you will too!

Chapati or Roti – Whole Wheat Indian Flatbreads

Ingredients

  • 2 cups of whole wheat flour (sold as atta in Indian stores) plus extra for rolling.
  • 1 teaspoon salt
  • 3/4 cup lukewarm water
  • 1 teaspoon olive oil
  • Optional
  • Extra olive oil or clarified butter for brushing

Instructions

  1. Place the wholewheat flour and salt in a mixing bowl and mix well. Gradually add in the the water to form a smooth moist dough. The dough should be soft and pliable but not wet.
  2. Knead until smooth adding in the teaspoon of oil at the last step. Set aside for 30 minutes to an hour.
  3. After 30 minutes give the dough a good knead and break of pieces of the dough, into lime or walnut sized balls. It is better to start with smaller balls when beginning the process.
  4. Place a flat heavy griddle on the stove as you begin rolling. It is important to let this heat completely.
  5. Shape the ball into a round shape and dip in flour. Carefully roll into a thin circle. Place this on the hot griddle and cook for about 1 or 2 minutes and turn. At this point you should see the flat bread begin to puff up at spots.
  6. Using a pair of tongs place on an open flame for a few seconds, the flat bread should puff up into a circle.
  7. Brush with oil or clarified butter if desired and serve hot.
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Roti or Chapati – Whole wheat flatbreads

2 cups of whole wheat flour (sold as atta in Indian stores) plus extra for rolling.

1 teaspoon salt

3/4 cup lukewarm water

1 teaspoon olive oil

Optional

Extra olive oil or clarified butter for brushing

Method of Preparation

Place the whole wheat flour and salt in a mixing bowl and mix well. Gradually add in the the water to form a smooth moist dough. The dough should be soft and pliable but not wet.

Knead until smooth adding in the teaspoon of oil at the last step. Set aside for 30 minutes to an hour.

After 30 minutes give the dough a good knead and break of pieces of the dough, into lime or walnut sized balls. It is better to start with smaller balls when beginning the process.

Place a flat heavy griddle on the stove as you begin rolling. It is important to let this heat completely.

Shape the ball into a round shape and dip in flour. Carefully roll into a thin circle. Place this on the hot griddle and cook for about 1 or 2 minutes and turn. At this point you should see the flat bread begin to puff up at spots.

Using a pair of tongs place on an open flame for a few seconds, the flat bread should puff up into a circle.

Brush with oil or clarified butter if desired and serve hot.

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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