INGREDIENTS

INSTRUCTIONS

Chappati is a delicious, very plain, unleavened bread that is a standard
ingredient of a typical meal in urban Maharashtra. If you are a cook who
loves to make sacrifices for your family and guests you can make a steady
stream of chappaties for others to eat, or you can prepare them beforehand
and keep them warm in an oven wrapped in a towel.
Source: " Beyond Curry: Quick and Easy Indian Cooking" by Hemalata Dandekar
MAKING THE DOUGH: Combine salt and flour and heap this mixture in a bowl.
Make a well in the middle and add oil. Work flour and oil together, as for
pastry dough, and then add two cups water. Mix and knead the dough, aiming
for an homogeneous mass. Add more water (about 1 up), a little at a time,
kneading to absorb the moisture until the dough is soft but not sticky. It
is the right consistency if, when poked with the index finger, a little
indentation is made but the dough does not stick to the finger.
ROLLING THE CHAPPATI: Pinch off enough dough to make a ball 1 1/2 to 2
inches in diameter. Flatten the ball and dip into white flour. Lightly
flour a surface for rolling out the dough. With a rolling pin, roll the
ball into a circle about 4 inches in diameter. Smear lightly with oil and
fold in half. Smear with oil again and fold into a quarter. Round off
corners of the triangle by squeezing in.
Flour the rolling surface and formed chappati again and roll it out into as
round a shape as possible. The objective is to end up with a flat circle of
dough that looks like a Mexican tortilla, 8-9 inches in diameter. The edges
of the chappati must be fairly thin. Ue the rolling pin with a circular
motion, exerting more pressure on the edge so that the chappati keeps
turning with each roll. White flour must be occasionally sprinkled on the
dough and the board to allow the chappati to turn.
COOKING THE CHAPPATI: Heat a thick, cast-iron griddle ( a pancake griddle
or a large frying pan will do) on high heat, then turn down to medium.
Spread the rolled out chappati onto the grill. It's color will change to a
slightly darker shade within 30 seconds. Slide the chappati to the edge of
the grill with your fingertips (this is a skilled task and requires
asbestos fingers), pick it up and turn it over. Let it cook another 30
seconds or so, until small blisters or bubbles appear on the surface. Turn
it over again. If everything is going well the chappati should
(miraculously) start to inflate like a small balloon. This process can be
encouraged by gently pressing down on the chappati at various points with a
cloth towel. All is not lost if the chappati does not inflate in this
fashion; it is still quite edible as long as it is evenly cooked. Any spots
that look a bit raw can be cooked by pressing them against the hot griddle
with the towel. Turn the chappati over and cook for a final moment.
Take the chappati off the grill and crush it to remove the air. It may hurt
to destroy the spherical shape, but if the chappati is left blown up, it
tends to become hard and tough. Squashing the air out maintains it in a
soft and flexible condition for eating.
Chappaties are usually spread with ghee (substitute margarine or oil) and
eaten warm, often with a vegetable dal and a salad, chutney, or pickles.
Leftover chappaties are good for lunches. Make a sandwich by rolling one
around spiced vegetables. Refrigerate any unused dough. It stores quite
well for a few days and is handy to have in reserve for other meals.
Lightly oil the leftover dough and store in a plastic bag or airtight
container.
Posted to JEWISH-FOOD digest Volume 98 #002 by David Fillingham
<dfillingham@earthlink.net> on 2 Ja, n 1998

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