Chapatti Time

Chapattis, also called rotis? are to Indians what the baguette is to the French. A homemade, unleavened, light and satisfying there are as many recipes as Indian households. When soft and light these are a delicious alternative to bread. Their preparation without raising agents, reduces sourness and fermentation in the digestive tract.

Over the years I have tried many recipes and techniques with more or less success. Chapattis can easily end up dry and chewy; not so good. What I’m sharing here is the method that works best for me and makes great rotis even in a pan for those without gas.

This is the basic recipe and I’m using spelt flour, but wheat also works very well. You can use white or wholemeal flour. To vary the flavours and depending what your chapattis will accompany you can add a pinch of spices, (cumin, coriander, fennel, cardamom, caraway ...) or herbs (thyme, rosemary, basil…)

They are really good with ghee and fruit compote for breakfast and with any soups or in fact any kind of dish whether dry or in sauce; they’re pretty versatile. If you’re looking for some ideas my soup/ stew of the season is a Spring Pesto Delight.

Ingredients :

• 150g of flour

• 2 tablespoons of olive or other oil/ ghee

• A pinch of salt and black pepper

• Water

• Flour for rolling

Method:

1.       Mix the dry ingredients in a bowl then add the oil.

2.       Add enough water to form a soft dough. Knead the dough well until it becomes pliable and elastic but is not dry. Allow to rest for 20 minutes.

3.       Knead the dough again adding either a little water or oil if it is dry and hard. The dough really needs to remain soft and elastic otherwise the chapattis will be hard and dry and will not puff up. Allow to rest again for 20 minutes.

(The dough can be allowed to rest for longer if that suits your timing, be sure to rub a little oil or ghee on the surface of the dough and cover it well.)

4.       Now divide the dough into 8 equal sized balls. Take one dough ball and with the palm of your hand flatten it into a small disc. Now roll the dough into a 150mm. disc, turning it 45 degrees between each roll. Do the same with the other 7 balls or put some aside for later.

5.       Heat a pan to a high temperature and then reduce the heat to medium. Place the first chapatti on the pan and allow it to cook until it has stopped puffing up. First blisters appear, be patient and it will puff up beautifully.

Then tun it over and cook for a couple of minutes on the other side until brown patches appear.

If you have a gas cooker you can finish your chapatti by holding it with a tongs in the open a flame for a few seconds.

 In India they have special chapatti containers for keeping them warm and dry, but I use my friend Ranju Roy’s method, I put them inside a folded tea towel and this keeps them warm and absorbs the humidity that stops them becoming soggy.

 Bon Appetit mes amis.