Indian chapati flatbreads
Description
Homemade baked goods for tea. When we make Indian flatbreads, we use both vegetable oil and butter, or ghee. However, we fry them without any fat at all! The flatbreads should be brushed with fat after cooking. Actually, there's an option to skip oil altogether—simply brush the flatbreads with plain water. Serve with tea or coffee.
Instructions
- 1
Step 1
Weigh the whole grain flour. Sift the wheat flour. Mix the two types of flour in proportion. You can replace the whole grain flour with rye flour.
- 2
Step 2
Add salt to the flour. Heat water to about 60-70°C. Mix the water with two tablespoons of vegetable oil. Make a well in the mound of flour and pour the oily water into it. Knead a firm dough. Roll it into a ball. Divide the ball into 10-12 pieces. Roll each small piece into a ball and cover them with plastic wrap. Let rest for about half an hour.
- 3
Step 3
Start rolling out flatbreads from the balls. They should be as thin as possible, almost transparent. Heat up a skillet. Fry the flatbreads on a dry skillet on both sides until dark spots appear. The flatbreads will puff up; this is a property of the dough.
- 4
Step 4
Fry the flatbreads over medium heat. After cooking, spray the hot flatbread with water mixed with vegetable oil to keep them soft. Cover the flatbreads with plastic wrap to prevent them from drying out. They can be used to wrap various fillings. Chapatis are served with both savory and sweet dishes.