This Indian flatbread goes perfectly with curry dishes, or try spreading jam on them and rolling them up for a sweet snack.
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
1/4 tsp salt
1 cup water
In a bowl combine flours and salt. Stir in water in small amounts until dough comes together to form a ball. Knead dough for 5 minutes. Let rest under a damp tea-towel for about 30 minutes.
Divide dough into 12 pieces. Knead each piece briefly and roll them out into 5″ circles on a floured surface. Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add chapati and cook until bread starts to puff up. Flip and cook other side until slighty browned, then transfer to a plate. Apply a little cooking spray to the skillet before each chapati.
I didn’t realize how easy these were to make or I would have made them a long time ago! There are hardly any ingredients, and although it’s a little time-consuming, they are really fun to cook. Or maybe I’m just strange that way. They went very nicely with the Country Captain chicken. We broke off pieces of bread and scooped up the food with it. Cole really enjoyed this bread, maybe a little too much, as you can tell if you read my Country Captain post. I froze the left over chapati, putting a layer of plastic wrap between each of them, and now I’ve been popping them in the toaster and rolling them up with jam. It’s so yummy!
-Recipe from Better Baby Food