ChapatisPosted: September 20, 2008
Tina picked up some flour at the coop yesterday so that we could have some bread over the weekend, but having gone out to for drinks at Franklin Park last night (good thing we’re not counting drinks out toward our grocery total – I don’t think our 30 cents would have gotten us very far), we didn’t actually get around to doing any baking last night. Point being, when we got up for breakfast this morning we didn’t have anything bready to put our last two eggs on top of.
We decided to make some chapatis, since they’re so quick and don’t require anything ingredients beyond flour, water, and salt. We took Mark Bittman’s recipe as a basic guide, but simple as that is, our version is even faster.
The Easiest Possible Chapatis
1 1/2 whole wheat flour
1/2 tsp salt
1/2 cup warm water
1. Put the flour and salt in a food processor. Turn the processor on and slowly add the water. That will leave you with a slightly sticky dough ball.
2. Put the ball on a floured surface, under a towel, and let it sit for 15 minutes or so.
3. Pinch the dough into small pieces (about the size of a big marshmallow) and roll each one out to a round, about 3″ in diameter.
4. Heat a dry cast iron skillet over medium-high heat. Put a round in the skillet and let it heat until the dough start to puff and bubble a bit, then flip it and it within a minute it should balloon up from the skillet. Each side should be lightly charred.
5. Put the finished chapatis in a small basket and cover them with a cloth until they’re all cooked.
Finished. They’re crispy on the outside and soft on the inside and they go perfectly with pretty much anything. We had some with our eggs and faux canadian bacon, and then more with Tina’s homemade apple ginger jelly. You just can’t find a quicker and easier bread.