Thursday, October 13, 2011


Chapatis are an Indian version of a tortilla. They are made from flour and water, rolled into a circle and fried. Traditionally they are fried in a little butter but last night we used the griddle with no oil on it at all. We still got great results and the "tortillas" were low calorie. I used AP flour as a "control" but over time we'll experiment with using whole white wheat flour and maybe some whole wheat pastry flour.
The recipe is simple but give the dough some time to rest. I've made them without resting and that's okay but they are tougher. Cover with a moist cloth or plastic wrap to keep the dough from drying out.

2 1/2 cups flour plus more for dusting
1 cup water

Mix flour and water into a soft dough. Let rest 30 minutes. Divide the dough into 12 pieces. Roll each out to a thin tortilla like disk. They do stretch easily so be careful. Set in hot skillet or griddle and fry until lightly brown, flip and fry until lightly brown.
Can brush on melted butter while frying.
Serve with some sort of saucy dish - we made fajitas out of ours.

My son took one and wrapped it around sliced onions and peppers before frying. It was so beautiful I wish I had taken a picture. He said it tasted good but he should have tucked in a piece of steak.

No comments: