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Chapati or roti you name it. I ate so many of these on my trips to India in the past few years. This recipe I collected from an old lady I met at Timbaktu Collective in Andhra Pradesh. I stayed in that area for few days and every morning I joined the ladies for the cooking for the local community. The chapati is such an easy dough, prepared quickly, and doesn’t require any special equipment, neither a leavening agent. That’s how we managed to cook every morning and evening a full dinner for 150 people! This is a very special bread for me, brings up memories and flavors from India that I miss so much. I really want to start traveling again soon and to discover new cuisines and cultures from all over the world!
Bowl
Bench knife
Rolling pin
Pan
Kitchen tongs
Spatula
In a bowl, mix the flour and the salt.
Add the vegetable oil and about a third of the water. Start to mix and add the rest of the water slowly until fully incorporated in the dough.
Knead the dough for 5 minutes.
Let it rest in a greased bowl, covered with a towel, for 20 minutes.
Roll the dough into a sausage shape and cut to 8 pieces.
Round each piece into a ball shape. Let the balls rest for 15 minutes.
On a floured working surface, using a rolling pin, open the balls to a super-thin pita.
Heat up a pan on medium-high heat.
Pan-bake the chapati on one side until little bubbles start to form on the top- should take about 30-45 sec.
Flip the chapati on the other side, pan baked it for 10 seconds.
Remove from the pan and place on the fire directly. Once the chapati puffs, take it off the fire and cover it with a towel to keep it soft.
Spread some ghee on top, roll, and dip it in any Indian dish you prepared in advance.
YASSS!
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