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Charmaine Solomon's chapatis - unleavened bread

28/7/2015

17 Comments

 
Chapatis a la Charmaine Solomon
'Chapatis: the everyday bread of millions in India, made simply with flour, water and salt, baked on a griddle called a tawa and depending only on the way it is kneaded and rolled for its lightness and ability to puff up like a balloon.'
             - Charmaine Solomon OAM, Charmaine Solomon's Complete Encyclopedia of Asian Food

If you have a few good curries and spiced main meals on your repertoire, then surely you will want to add chapatis to the list. Chapatis is the unleavened flat bread made using Atta or Roti flour (or wholemeal flour) and a little ghee. Traditionally, a piece of chapatis is torn off and used to gather up pieces of meat or vegetable with all the wonderful sauce or gravy that they have been cooked in. I imagine you could almost 'lick the plate' with some chapatis too! 

A few tips and hints from Charmaine, the doyenne of Asian cooking. If you leave the dough to rest for several hours, the chapatis will be very light and tender. Resting the dough between rolling and cooking will ensure even lighter chapatis. Charmaine also notes: 'In India, chapatis are cooked on the tawa or griddle plate and are held for a moment or two right over the fire - this makes them puff up like balloons. You can do this over a gas flame, holding the chapatis with kitchen tongs.' Do take care if you try this! 

The recipe I'm sharing here is adapted slightly from The Complete Asian Cookbook by Charmaine Solomon OAM. 

CHAPATIS
375g Atta or wholemeal flour
1 teaspoon sea salt
1 tablespoon ghee or peanut oil
250 mls water

Combine the flour and salt in a bowl. Rub in the ghee with your fingers. Add the water and mix to a firm dough. Knead for up to ten minutes, noting that the long you knead the dough the lighter the chapatis will be. Form the dough into a ball, pop it back into the bowl, cover with cling film (or a plastic shower cap) and allow the dough to rest.

Next, divide the dough into about 20 pieces and shape each segment into a ball with a 5cm diameter. Roll out the dough on a lightly floured board and work it into a circular shape. Continue with the remainder of the segments.

Heat a griddle or large cast iron skillet to high temperature. Cook the flat chapatis one at a time, for approximately a minute or so each, until browned lightly and bubbles form in the bread. Press down the flat bread with a metal lifter to encourage the chapatis to rise.

Pile the chapatis onto a plate and cover with a clean tea towel until all of the flat breads are cooked. Serve immediately. Makes 20. 
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Chapatis dough ball with Atta flour and ghee by Good Things
Rolling the chapatis
Brown the chapatis slightly, then turn it over
Chapatis dough ball by Good Things
Frying the chapatis in a cast iron skillet
Picture
Tell me dear readers, have you ever made chapatis? 

17 Comments
kellie@foodtoglow link
28/7/2015 03:01:38 am

I always get unaccountably proud when my chapatis puff up. I ate a lot of homemade chapatis for the week I was living on £1 a day for charity. I don't think I've made them since! Your readers will love seeing how easy they are to make. Good post xx

Reply
Glenda link
28/7/2015 04:14:14 am

Hi Liz, I don't make them enough. I don't know why. I even have a chapatis press.

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John / Kitchen Riffs link
28/7/2015 10:55:31 am

I love chapatis! And they're so easy to make. Foolproof, I'd say, with your recipe! Really good -- thanks.

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Hotly Spiced link
28/7/2015 11:51:46 am

I do love the way this bread puffs up like a balloon when you're cooking it. I have only made it a few times but you've inspired me to put this on my list of what to cook this week xx

Reply
Amanda (@lambsearsandhoney.com) link
28/7/2015 12:38:03 pm

I love flat breads of all variety - they are so simple and satisfying to make at home.

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Laura (Tutti Dolci) link
28/7/2015 01:27:29 pm

What tasty breads! I am a carbaholic so I know I'd love these :).

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Joanne T Ferguson link
28/7/2015 02:16:20 pm

I love chapatis Lizzy! They are a lot easier to make than most people think and can be made at home so economically! If properly stored, they last for quite some time and love them with dips or my favorite Indian food!

Reply
Eha
28/7/2015 02:26:19 pm

If the name 'Charmaine' appears Eha is there! Hate to think of the times I have made this according to the 'Law of Charmaine' - always perfectly unless I have mucked up :) !! In Australia, thank God, atta and ghee are everywhere to buy . . .

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Tandy | Lavender and Lime link
28/7/2015 06:43:29 pm

What a great tip to use the flames from the gas stove for the chapatis. I shall try that when I make them. It is so important to rest the dough, so thanks for sharing that tip :)

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Mary Frances link
29/7/2015 11:10:39 am

Yum. This looks like a fun and rewarding recipe.

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Eva Taylor link
30/7/2015 06:59:18 pm

I've never made chapitas before, they look great and much lighter than Naan. I must try it next time we do Indian.

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Gourmet Getaways link
30/7/2015 07:24:50 pm

They look nice! We love chapatis much as we love tortillas and rotis and all other types of bread :). Thanks for sharing!!

Julie & Alesah
Gourmet Getaways xx

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Susan Moran link
1/8/2015 07:59:16 am

I'm so excited to make these, we are huge Indian food fans in our house!

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David link
2/8/2015 11:02:18 am

Beautiful chapatis - I must try them, as we make so much Indian food at home. Knowing that they can be rolled in advance makes this even easier.

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Maureen link
6/8/2015 11:25:02 am

I have never tried making flat bread at home. This sounds incredibly easy. I've got a new curry recipe to try and these would be perfect with it. :)

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Lorraine @ Not Quite Nigella link
13/8/2015 12:15:24 am

These look great Lizzy! I made pita bread recently and they worked out well so I should give these a try. They're so much better than store bought!

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Rosemarie of Travel and Beyond link
24/8/2015 10:23:04 am

Joseph will love this! They look great Liz! Mine always turn our a little stiff, crispy and slightly hard. I can never get it to be extremely soft and stay soft throughout the day. That's a trick I have yet to learn.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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