Flatbreads from Coarse Flour (Indian Chapati)
Baking and Desserts • Indian
Description
It is best to make them fresh and serve them hot. Alternatively, wrap them in a cloth to keep them warm. Otherwise, they tend to harden. A wonderful addition to any dish or sauce!
Ingredients
- Coarsely Ground Rye Flour 10 oz
- Ocean salt ½ g
- Water 5 fl oz
- Ghee to taste
Step-by-Step Guide
Step 1
Combine the flour and salt in a large bowl. Slowly add warm water and mix it with the flour until a soft dough forms. Transfer the dough to a board and knead for another 6-8 minutes until it becomes soft, moist, and homogeneous. Sprinkle the dough with water and cover with a damp cloth, leaving it for 1-2 hours. Make sure the surface of the dough does not dry out.
Step 2
Take the prepared dough. Divide it into two parts. Shape into logs and cut (you will get about 15-17 equal balls). Dust each ball with flour and roll it out into a flatbread about 10-14 cm in diameter. I used a glass with a wide base to cut them out.
Step 3
If using a cast iron skillet, it’s better to preheat it. I had one with a thin bottom, so I cooked on very low heat. Shake off the excess flour from the flatbreads and place as many as will fit in the skillet. When small bubbles appear or the center starts to rise and the edges curl, flip the flatbreads to the other side. Press the cooked flatbread on both sides to release the air.
Step 4
The edges can be charred for a few seconds over the flame. Finally, drizzle with oil.
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