Chapatis are a version of roti or any unleavened flat bread found in South Asian cuisine. Common to Indian cooking, chapatis vary in shape and ingredients depending upon the region; however, they are all made of whole wheat flour and cooked on a hot skillet. Flatbreads, like chapatis are important parts of the meal, as they serve as both the carbohydrate and eating utensil. Though they are superb with any number of Indian dishes, chapatis can be eaten at almost any time with almost anything. They are a great alternative to other flatbreads, crackers and leavened breads. Fresh handmade chapatis are delicious and easy to make. Chapatis are delicious served with curries such as matar saag paneer or hummus and baba ghanoush.
2 c wheat flour
2 tbsp ghee or softened butter
½ c yogurt
1 tsp salt
1. Combine flour and salt. Thoroughly work in ghee or butter using fingers. Slowly add yogurt to flour mixture until dough holds together, more or less yogurt may be used as necessary. Continue kneading dough until elastic and dry to the touch. Wrap dough is plastic wrap and set aside for 1-2 hours.
2. Heat a large skillet over medium-high heat. Roll dough into 1" balls. Place dough ball between two sheets of parchment paper and roll dough into 8-10" rounds, about 1/8" thick.
3. Place chapati on skillet and cook until both sides are golden brown, about 1 minute per side. After cooking, wrap chapati in a towel or plastic bag to keep them soft. Repeat steps 2 and 3 until all dough has been cooked.
4. Serve chapatis warm or room temperature. Chapatis will keep for 3-4 days but are best eaten fresh.
Makes 12-16 chapatis