Chapatis I

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  1. In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
  2. Turn dough onto a floured work surface and knead for 5 minutes.
  3. Transfer to a bowl and cover tightly with plastic wrap.
  4. Let dough rest for 30 to 90 minutes.
  5. Preheat oven to 200°F (95°C).
  6. Divide dough into 8 equal pieces.
  7. Roll each piece into a 7-inch (18-cm) circle.
  8. Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat.
  9. Cook a chapati for 1 minute.
  10. Turn over and cook 5 minutes on second side or until chapati bubbles up.
  11. Flip back to first side and cook for 5 minutes.
  12. Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
  13. Keep cooked chapatis warm in the oven while you cook the remaining dough.
  14. If you prefer a crispy, cracker-like texture, increase oven temperature to 350°F (175°C).
  15. Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.