Some little old Indian ladies would have had a lot of fun watching me today, bobbling chapati while smoke poured out my kitchen windows. But I had fun! And I made some very good chapati. Not world class to be sure, but delicious. These tender breads are really fun to make and considering how fast they come together, they’re small miracles of economy: 45 minutes from start to finish! Start by assembling your ingredients.
READ ONEven easier than naan, chapati — also know as roti or fulka — is another go-to South Asian flatbread type. It’s enjoyed in India, Pakistan and many places beyond. The main difference between chapati and naan is that chapati are unleavened, so they’re even quicker to make. They also call for whole wheat flour, which gives them a nuttier taste.
11.5 ounces(2 cups) atta (Indian whole wheat flour, OR
5.5 ounces [1 cup] whole wheat flour plus 5 ounces [1 cup] all-purpose flour)
1/2 teaspoon salt
4 ounces (1/2 cup) water
4 ounces (1/2 cup) whole milk (or yogurt-milk combo)