Chapati

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!

Ingredients:

280 gr white flour

180 ml water

8 gr salt

20 ml vegetable oil

Preparation steps:

- 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 min.

- Let it rest in a greased bowl, covered with a towel, for 20 min.

- 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 min.

- 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 sec.

- 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.

BenGingi.