Chapati—Indian Flatbreads with Water

Cooking method

1. Step 1:

   

   How do you make chapati—Indian flatbreads with water? Gather your ingredients. You'll need very little: two kinds of flour (rye and wheat), water, and salt. The water should be warm, so boil about half a cup ahead of time and let it cool slightly.

2. Step 2:

   

   Take a large, roomy bowl for kneading the dough. Sift in the wheat flour first, then the rye. Don't skip this step—sifting removes any stray bits and also gives you a better-quality flatbread.

3. Step 3:

   

   Add the salt and stir the dry ingredients so it's evenly distributed. Make a small well in the center of the flour.

4. Step 4:

   

   Pour the warm water into the well in small additions and knead a soft, pliable dough. Flour varies a lot in how much water it takes, so you may need more or less—go by the feel of the dough.

5. Step 5:

   

   You don't need to knead it long—just gather it into a ball and work it right in the bowl for a couple of minutes. Cover the dough with a damp towel and let it rest for 10–15 minutes. During that time the flour absorbs all the liquid and the dough becomes more elastic.

6. Step 6:

   

   Divide the rested dough into 6–8 pieces (I'd go with 6, which gives flatbreads about 8–9 inches across).

7. Step 7:

   

   Roll each piece into a round about 1/16 inch (2 mm) thick. Dust the work surface lightly with flour so the dough doesn't stick.

8. Step 8:

   

   Heat a skillet over medium heat. Lay a flatbread in the dry pan. As soon as the underside is lightly browned and starts to bubble, flip it over.

9. Step 9:

   

   Cook it just about 1 minute more. These flatbreads cook fast, so watch them and don't overdo it, or they'll dry out and turn brittle.

10. Step 10:

    

    Move the finished flatbread to a board or plate and brush the top with melted butter (for a dairy-free version, leave it plain or use vegetable oil). The butter makes them more tender. Cover the hot flatbreads with a slightly damp towel so they don't dry out, or keep them in a covered container.

11. Step 11:

    

    Cook all the flatbreads the same way.

12. Step 12:

    

    The chapati flatbreads are ready. They're best served still warm. Enjoy!