A Chapati is a thin Indian bread without yeast that is used to eat food with the hands instead of using utensils. Tear a piece of Chapati and use it to scoop up some food and bring it to your mouth. By eating with Chapati, an Indian meal becomes a more sensual experience. Note the difference in flavours and textures between a bite with and without Chapati. Even though making Chapati is relatively easy, it takes a little practice to master the art. To facilitate the work, have an assistant participate. Chapati is ideal for eating Daal or Kima. This recipe is for 12 Chapati (4 people).

 

 EQUIPEMENT

 

* a pan (cast iron if possible)

* a grill with 2 to 3 cm legs

* 2 dish towels placed in a basket

* a humid dish towel

* a large mixing bowl and a rolling pin                                     

 

INGREDIENTS

 

* 480 ml (cups) of flour « duram atta flour »

* 200 ml (1/2 cup + 1/3 cup) of cold water

* white all purpose flour (in a small bowl

* a stick of frozen butter (wrapped, except for the end)

* a few drops of oil

 

PROCEDURE 

 

* Put the flour (duram atta flour) in the mixing bowl, form it into a volcano, and fill the hole with the water. 

* Pour a few drops of oil in your hands and rub them together to coat them well.

* Mix well until a ball forms. The dough should be humid. If it does not stay together, or if not all the flour is humid, wet your hands and continue.

* Knead for at least 5 minutes by pressing your fist down onto the dough and folding it over itself.

* Cover the bowl with a damp dish towel and refrigerate it for 30 minutes.

* Sprinkle a large cutting board or the counter, and the rolling pin, with some white flour.

* Divide the dough into 12 equal balls and coat them completely by dipping them in the white flour.

* Place the pan on a burner on medium-low heat, and the grill on another burner on medium-high heat.

* With the rolling pin, roll a ball of dough into a round Chapati of about 15 cm diameter. Sprinkle white flour, as needed, to avoid the dough from sticking. The Chapati’s thickness should be about 2 mm.

* Place the Chapati in the pan. Let it cook for about 1 minute on either side.

* Then, place it on the grill. The Chapati will puff up if it’s not too thin and doesn’t have any holes. As soon as little brown dots appear on its surface, turn it over. When the second side is done, transfer the Chapati to the basket using a fork. Be careful not to burn yourself with the steam!

* Rub the stick of butter over one of it surfaces, and then fold it in half (or cover it with the buttered side of another Chapati). Wrap the dish towels over the pile of Chapati as soon as you can. To remain soft and pliable at meal time, they must be kept warm and allowed to breath through the towels.

*You can then keep the basket in a warm oven (heated to 200*F and then switched off) until meal time.

 

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