Chapati Renaissance

Thanks to a mini cook book that came along with ad paper from a Swedish supermarket, ICA, I was re-introduced to this long lost healthy food from India- chapathi. A pan roasted disc rolled to resemble a thick crepe made from whole wheat flour and simple ingredients like butter/oil, yoghurt, salt and water. Another way to describe it would be as the Indian tortilla made out of whole wheat.

All thanks to ICA. There was a recipe of this bread on their seasonal brochure with an Aubergine curry.

Whole wheat flour or "Atta", pronounced "aah-tah" is expensive and only available in exotic grocery stores in Sweden. However, I ve circumnavigated myself to a cheaper solution. I make the base flour mix from vetemjol (white wheat flour) and vetekli (bran isolate of wheat) in a 70-30 % or 60-40% depending on the dish (curry) it will accompany. Mix it in a cake bowl with salt to taste, and add yoghurt (natural full fat) (a cup or two) and half a cup of butter or cooking oil. Mix it in a food processor or by using clean hands to a a lump of dough. I add luke warm water as I mix to attain the right moisture for the dough. Then, roll them to uniform, thin discs using a rolling pin.

Something like this-

It helps if the final shape is close to circular. If it resembles the map of china, I d say that you are getting close. To avoid dough from sticking to the pin, or the surface you are rolling on, keep white flour handy. Sprinkle it as you go.

Cooking them is the easiest part- HOT nonstick pan, no oil/grease as it fumes the place and then place the chapatis on it. Flip them once they fluff up. An ideally cooked chapati surface should have darkened spots on it like that of a Leopard (refer to the picture above).

Add butter once you laid it out on a plate so that it melts and preserves the moisture. Enjoy with the curry of choice, although, for my western freinds it was fun/challenging. When in Rome.....

A video that may help here- by "Show me the curry"
http://www.youtube.com/watch?v=3gDlUh43kOc