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Indian chapati in 5 minutes
The Indian chapati, sometimes called a 'roti' is the purest form of bread in that it contains no yeast or additives. It is fantastic to use as a savoury accompaniment or wrap but also as a base for a breakfast treat. I make them regularly for breakfast and with curry dishes. Once mastered they take only a few minutes. There are some key aspects to the method though and I know many Indians who can't make them! Key things: Use an iron based pan (non stick or otherwise), use a lot of flour when rolling out so that they don't stick to the surface. Roll on a flat surface like marble, granite or as good a formica top. Make sure the pan is really hot! 3 minutes to make up ingredients, 1 minute to make!
Ingredients
Makes: 1 chapati
- 60g strong bread flour or plain flour
- 1 pinch salt
- 1 small drizzle olive oil or vegetable oil
- water, as needed
Method
Prep:5min ›
Cook:1min ›
Ready in:6min
- Place the flour in a mixing bowl. Add the salt and olive oil (the oil helps with binding and aids soft texture).
Add small amount of water and stir. You don't want it runny, rather, reasonably firm. You can always add more flour so don't worry!
Mix and break away a small ball (table tennis ball size) and roll and pat in hands to begin to flatten a bit.
Put ball on floured work top/marble/granite and roll out (add flour onto roller and dough to stop sticking). Roll and roll. Don't worry about the shape!
Whack onto a really hot pan and after 20 seconds or so use spatula to press down a bit and then flip. Air pockets should appear and they can rise right up if you make them thin enough.
Transfer to plate and add a small amount of butter and eat while hot. Add jam, marmalade or other savoury things.
Tip
If it doesn't work at first try again! I can make many breads but this beats all! If you didn't read the must do's at the intro read again if they go wrong. Good luck!
Flour
I often use strong bread flour but you can use plain flour or a mix of 80/20 white bread and rye!
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
Yes you can add things but my preference is to leave as is OR use different flour. I sometimes use an 80/20 ratio of plain white flour to rye flour. They won't rise in the same way but are very 'nice' - 03 Sep 2017
First time I've ever done anything like this - just tried it and it worked perfectly first time! I put a teaspoon of ground cumin into dry ingredients in second batch for a different flavour. - 21 Aug 2017
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