Chapati — Indian Flatbread
I admit I call many things ‘my favorite’ or ‘the best thing ever,’ but without any facetiousness or exaggeration, I can say that warm dough is my favorite and the best thing ever.
Baguettes, bagels, pizza dough, naan, rolls, loaves, English muffins, challah, sourdough, pita, pretzels, funnel cake, foccacia, ciabatta, empanadas, flour tortillas, arepas or good ol’ sandwich bread (Oroweat’s whole grain and oat is my sliced bread of choice)… I’m a glutton for gluten.
I have, on multiple occasions, organized my entire day around proofing and baking dough. Making bread from scratch is certainly rewarding, but it requires more time and planning than is often practical. Luckily, there are ways for more instant satisfaction. Pilsbury is a modern marvel — and delicious — but ancient cultures had quick ways to make bread, too.
All it takes is water and flour, people. A little fat and salt, a hot surface…we’ve got ourselves warm carbs from scratch in 15 minutes.
While I waited for my Goan-style roast chicken to cook last week, I watched the Mumbai episode of Anthony Bourdain’s No Reservations (the Rajasthan episode was better). Just before the show ended and the poultry reached an internal temperature of 165, I decided I needed some Indian flatbread, or chapati. Since it’s an unlevened bread, and I’m all about skipping steps, I had hot bread by the time the bird was done resting. I even made fresh batch for my leftover chicken the next afternoon.
And guess what? It was the best thing ever.
Chapati — Indian Flatbread
Adapted from Contadina to be even quicker
- 1 cup flour
- 1/4 cup water
- splash of oil or ghee
- shake of salt
In a bowl, mix ingredients into a dough using a wooden spoon or sturdy spatula, adding slightly more water if necessary. Knead a few minutes on a floured surface. Divide into 6 portions and roll into thin circles. (I don’t have a rolling pin, but a tall glass works fine.)
Cook bread on a hot griddle, a few minutes on each side, just until brown spots form.
Serve hot, brushed with ghee or butter, or plain to scoop up curries.
Category: Recipes | Tags: argentina, bread, easy, indian 9 comments »
October 28th, 2009 at 10:06 pm
[...] back to the chicken, it was incredibly tasty. I ate it with gingered split peas and chapati, an Indian flatbread. A very satisfying dinner with plenty of [...]
October 29th, 2009 at 12:18 pm
I am imagining the wonderfulness of that whole meal, and even in my imagination it’s my favorite best-thing ever!
October 30th, 2009 at 3:36 am
I’m goin to need something with meat for this..
October 30th, 2009 at 5:51 pm
I always assumed I couldn’t make naan because I never felt up to making ghee. Thank you so much! Just tried this recipe out, it turned out GREAT.
October 30th, 2009 at 7:42 pm
Toni — So glad to hear you made and enjoyed the recipe! Chapati is easier because it doesn’t involve yeast like naan, but I’ve made naan before too. The recipe doesn’t require ghee, except for an optional brushing after it’s cooked, but melted butter is just fine.
http://hecooksshecooks.net/2009/02/best-naan-bread-yet/
November 2nd, 2009 at 11:38 pm
[...] I didn’t have the egg wash so they didn’t crisp up much. Maybe not as traditional, but I love things doughy.) [...]
December 2nd, 2009 at 3:43 am
[...] if you read my ode to dough, you know how hard it was for me to ever pass up the grilled bread. Some stands only offer plain, [...]
December 2nd, 2009 at 3:43 am
[...] if you read my ode to dough, you know how hard it was for me to ever pass up the grilled bread. Some stands only offer plain, [...]
May 29th, 2010 at 8:06 pm
[...] At first mention, the idea of a sauceless, cheeseless pizza doesn’t seem too enticing, so if it makes you feel better, you can call these flatbreads or something else. I’m happy thinking of them as pizzas where the focus is all dough and toppings. (In case you’re new here, I LOVE dough.) [...]