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Category: Breads


Los Angeles Times

INDIAN breads, collectively called rotis, have become extremely popular restaurant items in the U.S. They are eminently doable at home as well. The breads as we know them here are from central and northern India, where mostly wheat is grown. ... Read more

Total time: 30 minutes, plus resting time | Makes 8 chapatis
Note: Chapati flour can be found at well-stocked Indian stores such as Bharat Bazaar in Culver City and India Sweets & Spices (several locations).
  • 2 cups chapati flour, plus additional for dusting chapatis
  • 1/2 teaspoon salt
  • 3/4 cup water, plus more if necessary

Step 1In a medium bowl, mix the flour and salt together. Stir in three-fourths cup water (or more as necessary), adding it in increments until you achieve a firm, not too soft and certainly not stiff dough. Knead the dough for a couple of minutes until you achieve a smooth consistency, then roll it into a log. Set the dough aside, covered with plastic wrap, for about 30 minutes to rest.

Step 2Divide the roll into 8 portions and dust lightly with flour. Roll each piece of dough between your palms until you achieve a ball with a smooth surface. Flatten the dough balls slightly with three fingers, then dust lightly again with some flour to facilitate rolling.

Step 3Using a rolling pin, roll out each flattened dough ball into a circle about 7 inches across. Sprinkle a little more flour if required to prevent sticking, then dust off excess flour.

Step 4Place the rolled out chapatis on a tray, side by side. Cover with cheesecloth or a kitchen towel and set aside.

Step 5Heat a griddle over medium heat for 4 to 5 minutes, less if the griddle starts to give off a burning smell. Lower to the heat to low-to-medium heat. Place the chapati on the griddle. Flip the chapati after it changes color (lightly) all over -- this should take a minute or so. Continue toasting for another half minute. Then turn it over. With a small hand towel or paper towel folded like a handkerchief, gently press the outer edges of the chapati down. It should start puffing up. Then press down gently in the middle; it should inflate into a ball.

Step 6Remove from the griddle. Serve hot off the griddle or stack them, buttered if you like, and wrap in a thick dry cloth napkin or kitchen towel.

Each chapati:
99 calories; 4 grams protein; 22 grams carbohydrates; 4 grams fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 146 mg. sodium.
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