Saturday, November 20, 2010
What could be a better accompaniment to a home cooked Indian feast than homemade chapati?
Adapted from Epicurious
1 3/4 cup flour plus additional for kneading and rolling
1 teaspoon salt
3/4 cup lukewarm water
oil for frying
Mix all ingredients together stir until dough forms. On a lightly floured surface knead until smooth and elastic but still sticky. Transfer to an oiled bowl and cover with plastic wrap or a damp towel. Let stand at room temperature for one hour.
Divide dough into 12 pieces and roll into balls. Dust one ball with flour and flatten with your hand. Cover remaining balls with a kitchen towel while you work. Roll out on a lightly floured surface until about 5 or 6 inches in diameter. Place on a piece of wax paper. Continue these steps with remaining balls of dough, stacking within wax paper.
Heat a cast iron skillet over medium heat until hot. Lightly grease the skillet with a paper towel dipped in oil. Shake off excess flour and cook one round of dough until underside is golden brown, about 30 seconds. Flip over and cook other side for 30 seconds to 1 minute.
Wrap cooked chapati in kitchen towel to keep warm while you cook the rest.