I’m just going to go ahead and say it – I love The YouTube. I’m not alone, you love it too. I know you do, don’t lie to me… You don’t live under a rock. If you do you’re pretty weird – Or Patrick Star…
I watch a lot of cartoons… Don’t judge me…
If by rare chance you’ve never heard of YouTube, or are indeed living under a rock (Weir-doh!), YouTube is a video-sharing website which users can upload, share, and view videos. Any type of video…
Wanna watch the Muppet version of Bohemian Rhapsody?
Wanna learn to juggle?
That YouTube… It’s got something for everyone.
This thing, technology, it’s amazing. I used to believe technology was the root of all evil which would ultimately destroy us all… Yet look at me… I’ve changed my stance… I’m a total flip-flopper. I am…
I love the YouTube… Totally love it.
I’ve always wanted to explore Indian cuisine. Really… I’m slightly infatuated by it, so I brought this book… Thought it seemed like the perfect book to get my feet wet – And Chapati seemed like a good place to start. You know, cause I love bread…
Chapati is Indian unleavened flat bread made from pliable dough using whole wheat flour, or in this case, a combination of whole wheat and all purpose. You roll out small portions of dough into a disc, and partially cook it on both sides in a preheated dry skillet.
Then – And here comes the fun part which I didn’t fully master – You put the flattened dough directly on high flame and it puffs up like a balloon. Pretty cool, huh?
I’ve never made chapati before – And I had ?’s. Like – How thin was too thin? Will additional flour benefit rolling or hinder the process, making my chapati dry as hell?
Was my cast iron skillet good enough? It’s supposed to bubble, but when? What if I burn the house down placing chapati in open flame?
Oh, the questions, the stress of, of… Not knowing!
Ugh! I’m such a drama queen…
A quick search for Chapati yielded this very nifty video. Finally… All was clear.
And I made chapati. I totally did… This was my very first try.
Me neither… It took practice, but I got it…I had 10 tries… THEN I went ahead and brushed them with a melted garlic butter. Just because.
That YouTube just never fails. Good thing, too… Cause where else would I get my chuckle and learn on?
Isn’t technology grand?
Chapati (Indian Flat Bread )
- For chapati dough
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour, plus extra for dusting
- 1 1/8 teaspoon salt
- 1 cup warm water
- For rolling chapati
- 5 Tablespoons All-Purpose flour
- For brushing chapati
- 2-3 tablespoons butter, melted
- 1 tsp finely grated garlic
Stir both flours, whole wheat and all-purpose together with salt in a medium bowl until well mixed. Very gradually add the water, mixing the entire time by hand, until the dough comes together in a ball. You may not use all the water. I had about an ounce of water left and the dough was very wet, so be sure to add the water gradually.
Turn the dough onto a floured work surface and knead until the dough is smooth, elastic, and very pliant, about 10 minutes. Dust the dough with flour as needed.Set aside to rest, covered with a clean cloth or plastic wrap, for about 20 minutes. You can leave it resting for up to 4 hours.
Line a medium sized bowl with parchment paper or paper towels and set aside. Combine the melted butter and grated garlic in a small bowl until combined. Set this aside as well.
In a small bowl, add 5 tablespoons of all-purpose flour and also set aside. Divide the dough into 10 equal-sized balls. Dust a work surface very lightly with flour and take a ball of dough. Cover the remaining balls of dough with either plastic wrap or a clean, dry cloth.
Dip the ball of dough into the bowl of flour, turn once to coat and place on your work surface. Use your fingers to slightly flatten each ball of dough. Using a rolling pin (a small one is ideal, but not necessary), roll the chapati to about 5 inches in diameter. To achieve a perfect circle, rotate the chapati a quarter turn each time you roll.
Heat a heavy, dry skillet over medium-high heat until very hot. To test: Drop a couple drops of water onto the skittet. If they sizzle right off, the skillet is ready. Turn on a second burner to high medium flame on the opposite side of the stove. Place chapati on the skillet. In about 1 minute, the surface of the chapati will form tiny bubbles; turn it over. After another minute, using a pair of tongs, remove the chapati and place directly on the flame of the opposite burner for a few seconds. It should puff up*. Flip it. When the chapati is fully puffed (another second or two), remove it immediately and brush with melted garlic butter.
Place cooked chapati in the bowl with parchment or paper towels.Repeat with remaining balls of dough.
Chapatis are best eaten the day they are made.
* Not every chapati will puff up, at least not for me. That's OK - Just make sure not to leave chapati over the open flame for more than a few seconds, unless you enjoy burnt chapati.