Chapatis (Whole Wheat Indian Flatbread)
On the Indian table, where utensils are rare, flatbreads sop up soupy dishes and wrap morsels of food. The everyday flatbread is chapati, also known as roti, a pliant round made from whole wheat flour that is cooked on a dry skillet and then inflated and browned over an open flame. This recipe is adapted from one given to us by cookbook author Smita Chandra; it first appeared in our August/September 2014 special India issue. See a step-by-step guide to making chapatis »
- 3 3⁄4 cups atta (durum wheat flour)
- Ghee, melted, for brushing
- Place ½ cup flour in a bowl; set aside. In another bowl, stir remaining flour and 1¼ cups water until dough forms. Knead dough briefly until smooth, 1–2 minutes; divide into ten balls.
- Working with one ball of dough at a time, roll ball in reserved flour, and using a rolling pin roll into a 7″ circle, about ⅛”-thick. Heat a tawa or a 12″ cast-iron skillet over high heat.
- Cook dough, flipping once, until slightly puffed and golden, 2–3 minutes. Transfer roti to a plate and slide skillet off the heat. Using tongs, cook roti about 2″ over the open flame, flipping once, until slightly charred in spots, about 1 minute. (Alternatively, finish cooking roti in skillet.) Return roti to plate, brush with ghee. Serve hot.