Chapatis I

Chapatis I Recipe from Ethiopia | Whole Wheat Flour, Sea Salt, Water, Cooking Spray

Region / culture: Ethiopia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 8

Introduction

Chapatis are a traditional Indian flatbread that are enjoyed with a variety of dishes such as curries, dal, and vegetables. They are simple to make and are a staple in many Indian households.

History

Chapatis have been a part of Indian cuisine for centuries, with references to them dating back to ancient texts. They are a versatile bread that can be enjoyed at any meal and are often made fresh daily.

Ingredients

How to prepare

In the bowl of a food processor fitted with a dough blade, process flour, salt, and water until the mixture forms a ball.
Turn the dough onto a floured work surface and knead for 5 minutes.
Transfer the dough to a bowl and cover tightly with plastic wrap.
Let the dough rest for 30 to 90 minutes.
Preheat the oven to 200°F (95°C).
Divide the dough into 8 equal pieces.
Roll each piece into a 7-inch (18 cm) circle.
Spray a cast-iron griddle or skillet once with cooking spray and set it over medium-low heat.
Cook a chapati for 1 minute.
Turn it over and cook for 5 minutes on the second side or until the chapati bubbles up.
Flip it back to the first side and cook for 5 minutes.
Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
Keep the cooked chapatis warm in the oven while you cook the remaining dough.
If you prefer a crispy, cracker-like texture, increase the oven temperature to 350°F (175°C).
Bake the cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.

Variations

Add chopped herbs or spices to the dough for extra flavor.
Use different types of flour such as whole wheat or gluten-free flour.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a soft and pliable chapati.

- Cooking the chapati on a cast-iron griddle or skillet will give it a nice char and flavor.

- Keep the cooked chapatis warm in the oven while you finish cooking the rest of the dough.

Serving Suggestions

Serve chapatis with your favorite curry, dal, or vegetable dish.

Cooking Techniques

Cooking the chapati on an open flame will give it a nice char and flavor.

- Baking the chapati in the oven will give it a crispy texture.

Ingredient Substitutions

You can use all-purpose flour instead of whole wheat flour.

- Use ghee or oil instead of cooking spray for a richer flavor.

Make Ahead Tips

You can make the dough ahead of time and store it in the refrigerator for up to 24 hours.

Presentation Ideas

Stack the chapatis on a plate and serve them warm with a dollop of ghee or butter.

Pairing Recommendations

Chapatis pair well with dishes such as chicken curry, chana masala, or saag paneer.

Storage and Reheating Instructions

Store leftover chapatis in an airtight container at room temperature for up to 2 days. Reheat them in a dry skillet or microwave until warm.

Nutrition Information

Calories per serving

Each chapati contains approximately 100 calories.

Carbohydrates

Each chapati contains approximately 15 grams of carbohydrates.

Fats

Each chapati contains approximately 1 gram of fat.

Proteins

Each chapati contains approximately 3 grams of protein.

Vitamins and minerals

Chapatis are a good source of iron and B vitamins.

Alergens

Chapatis contain gluten from the whole wheat flour.

Summary

Chapatis are a nutritious and versatile bread that can be enjoyed as part of a balanced diet.

Summary

Chapatis are a delicious and versatile flatbread that can be enjoyed with a variety of dishes. They are easy to make and are a staple in Indian cuisine.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was many years ago, when I was just a young girl learning how to cook from my mother. We lived in a small village in India, where food was not just sustenance but a way of life. My mother was an excellent cook, and she taught me everything I know about cooking.

One day, as I was helping my mother prepare dinner, she handed me a ball of dough and told me to roll it out into a thin circle. I watched in awe as she expertly cooked the dough on a hot griddle, flipping it with ease. The aroma of the freshly cooked chapatis filled the kitchen, and my mouth watered in anticipation.

I asked my mother how she learned to make chapatis, and she told me that she had learned the recipe from her mother, who had learned it from her mother before her. It was a tradition passed down through generations, a simple yet delicious bread that was a staple in our household.

As I grew older, I began to experiment with the recipe, adding my own twist to it. I learned to knead the dough just right, to roll it out evenly, and to cook it until it puffed up perfectly. I discovered that the key to a good chapati was not just in the ingredients, but in the technique and the love that went into making it.

I remember the first time I made chapatis on my own. I was nervous, unsure if they would turn out as good as my mother's. But as I cooked them, I felt a sense of pride and accomplishment. The chapatis came out perfectly, with just the right amount of softness and flakiness. I knew then that I had inherited my mother's cooking skills, and that I would pass them down to future generations.

Over the years, I have shared my recipe for chapatis with friends and family, who have all raved about how delicious they are. I have taught my own children how to make them, passing on the tradition that was handed down to me. And now, as a grandmother, I continue to make chapatis for my loved ones, filling their hearts and bellies with the warmth and comfort of this simple yet cherished bread.

As I sit in my kitchen, rolling out the dough and cooking the chapatis on the griddle, I can't help but smile as I think about the journey I have taken with this recipe. It has brought me joy, comfort, and connection with my heritage. And I know that as long as I have my chapati recipe, I will always have a piece of my mother with me, guiding me through each delicious bite.