There won't be any leftovers at the end of the day with this bread
Before I started making my own bread, I assumed that yeast breads would be the most difficult to make.
You know...you have to knead it just right to make the proof perfect for rising, you have to have the appropriate rising time...all that sort of stuff. All that being said, I seem to have more trouble with flatbreads.
I have had good luck with Chapati, a wonderful Indian flat bread that is perfect for scooping up food. It tastes equally good with rice, veggies, soups, stews, jelly and hummus.
There aren't any preservatives in homemade bread so it doesn't last very long, but with a bread that is as versitile as this, you won't have to worry about that, it practically disappears before your eyes. There won't be any leftovers at the end of the day. You can have it for breakfast, lunch, dinner and everything in between.
Chapati
2 cups of flour1 cups of whole wheat, spelt or barley flour
2 tablespoons of oil
1 teaspoon of Kosher salt
1 cup of warm water
- Combine flour and salt in a medium-sized mixing bowl.
- Rub in the oil with your hands.
- Gradually add water to form a firm but moist dough.
- Knead for 5 minutes on a floured surface
- Put the dough in an oiled bowl and cover with a damp cloth.
- Let the dough rest for at least an hour in a warm spot up to 4 hours.
- Preheat your griddle on medium high.
- Pinch off ping-pong ball sized pieces, form into balls and flatten with your hands.
- On a lightly-floured surface, using a rolling pin, roll out each ball as thin as you can, to about 6 inches in diameter.
- Cook each chapati on the griddle until it starts to puff up (about 2 minutes). Turn over and cook for another minute.
