Chapatis Indian Or Kenyan Wholewheat Flatbread Recipes

CHAPATIS (INDIAN OR KENYAN WHOLEWHEAT FLATBREAD)

Steps:

• In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
• Preheat a griddle over medium heat.
• Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.

EASY CHAPATIS (FLATBREAD)

Steps:

• In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
• Turn dough onto a floured work surface and knead for 5 minutes.
• Transfer to a bowl and cover tightly with plastic wrap.
• Let dough rest for 30 to 90 minutes.
• Preheat oven to 200 degrees F (95 degrees C).
• Divide 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 over medium-low heat.
• Cook a chapati for 1 minute.
• Turn over and cook 5 minutes on second side or until chapati bubbles up.
• Flip back to 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 cooked chapatis warm in the oven while you cook the remaining dough.
• If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C).
• Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.