Chapati (Indian Flatbread)
These flatbreads are ideal when you don’t have an oven or scale handy
I travel as often as I can - everywhere. And I never leave home without some dried out starter that I rehydrate when I have reached my destination and will be staying for a while. This is especially helpful when I go to India. After having informal instruction from local Indians in their kitchens I have adapted my own variation of their most commonly consumed flatbread: Chapati or Roti, depending on where you are or who you ask the name differs.
A Western household oven is not easy to come by in India so breads are typically prepared over an open flame such as a tandoori or a hot plate over a propane stove. One of the most satisfying things about traveling to different countries is learning to adapt your food preparation using the tools available to you. What I love most about India is the simplicity of how food is prepared. With this flatbread I did not have a kitchen scale when I prepared it daily. Most Indian families do not use kitchen scales, they depend solely on countless hours preparing this daily staple to get the correct hydration and texture to make it puff up just right. Making chapati truly is about feel, something that can only be acquired with loads of practice. My instructions below are a rough guide to help you in the right direction. My instagram reel below also demonstrates the general process.
Since I didn’t have a scale every ingredient is eyeballed and based on texture.
Ingredients
150 grams (or one 8 oz size cup) All purpose flour
1/4 tsp or pinches salt
20 - 30 grams (or one tablespoon) of sourdough discard, recently fed starter may also be used
75 grams (or 4 oz) water
Makes 6 - 7 chapatis, about 6 inches in diameter
Process
Mix 1 cup of flour, pinches of salt and a spoonful of discard or starter, and approximately 1/2 cup of water (added slowly).
Mix by hand until the dough comes together and pulls away from the dish, approximately 5 minutes. Knead the dough for a few minutes to form a ball and cover with a plate or damp tea towel. Let dough rest for at least 30 minutes to overnight.
When ready to eat, heat a heavy duty skillet while rolling out the dough.
Form 6 - 7 balls and one by one roll the balls out using a rolling pin to be about 6 inches in diameter and 1/4 inch thick. Place the rolled out dough in the skillet (option to add a little oil, skillet should also be very hot). While one flatbread cooks, roll out the next one.
When bubbles form, after about 1 minute flip the flatbread to cook the other side. Ideally the bread will puff up fully, indicating sufficient heat and thorough cooking.
Remove from the skillet and wrap in a tea towel to retain heat while cooking the remaining flatbreads.
Serve hot with your favorite Indian dish!
