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 dough that is cooked on a dry skillet and then inflated and browned over an open flame. See the recipe for Chapatis (Whole Wheat Indian Flatbread) ». James Roper
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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. Here’s how to make it.
See the recipe for Chapatis (Whole Wheat Indian Flatbread) »

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Using your hands, mix 3¼ cups atta (durum wheat flour) with 1¼ cups water in a bowl until a soft dough forms. Knead dough until smooth, 1-2 minutes. Ingalls Photography
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Divide dough into ten 3-oz. balls and roll in additional flour. Ingalls Photography
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Working with 1 ball at a time, and using a rolling pin (and additional flour as needed), roll out each ball of dough into a 7″ circle. Ingalls Photography
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Heat a tawa (flat Indian skillet) or 12″ cast-iron skillet over high. Cook dough, flipping once, until slightly puffed and golden, 2-3 minutes. Transfer chapati to a plate and remove skillet from heat. Ingalls Photography
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Using tongs, cook chapati 2″ over an open flame, flipping once, until slightly charred in spots, about 1 minute. (Alternately, finish cooking chapati in the skillet.) Ingalls Photography
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Return chapati to plate and brush with additional ghee if you like; serve hot. Ingalls Photography

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