Chapati – Indian Flatbread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g spelled flour
- 100 g wheat flour
- 1 tablespoon olive oil
- 0.5 ½ teaspoon, leveled salt
- Water, lukewarm
Print Recipe
Pin Recipe Instructions
- Mix the spelled flour with wheat flour and salt. Then add the olive oil and stir in.
- Then add a little lukewarm water and knead. Repeat this process until the dough is bound but not sticky - the amount of water varies depending on the quality of the flour, but you quickly get a feel for the right consistency.
- Then divide the dough into about 8 equal portions and shape into balls. Preheat a medium-sized frying pan (without oil!). Roll out the dough balls very thinly (about 2 mm) with a rolling pin. Bake the flatbreads one after the other in the hot pan without oil on the highest setting. If bubbles appear in the dough, turn the flatbread and fry again briefly on the other side. Usually it takes less than a minute per flatbread.
- Very good with curries and spicy dishes.
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