Easy Chapatis Flatbread Recipes

CHAPATIS

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

EASY HOMEMADE CHAPATI/INDIAN FLATBREAD (VEGAN)

Steps:

• In a small bowl, combine atta flour, salt and (optional) coconut oil. Pour in boiling water and mix with a spatula.
• Pour the contents out on to a floured working surface and knead until a soft dough forms. Divide the dough into 4 round balls (40g each).
• With a small rolling pin, roll out the dough into 6 inch rounds. Dust with flour whenever it starts to stick.
• Heat a pan to medium heat. Once it's hot, cook the chapati for 1 minute, or until lightly browned. Flip and repeat on the other side.
• Enjoy together with your favourite curries, dip in sauces or use it like a wrap.

EASY FLATBREADS

Steps:

• Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
• Dust a clean work surface with flour, then tip out the dough.
• Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long - just enough time to bring everything together).
• Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
• If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
• Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
• Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
• Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
• With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
• Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
• Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
• Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

CHAPATI (TRADITIONAL EAST AFRICAN FLATBREAD)

Steps:

• Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a clean tea towel. Let the dough rest for 30 minutes.
• Divide the dough into 12 equal pieces and shape each into a ball. Roll out each ball of dough into a thin round, about 5 inches in diameter.
• Set a small nonstick skillet over medium heat. Use a paper towel to distribute a small amount of oil over the bottom of the skillet.
• Cook one round of dough at a time until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough.
• Keep the chapatis warm, stacked one atop another in a covered container, until all are done. Serve at once.

CHAPATIS (INDIAN OR KENYAN WHOLEWHEAT FLATBREAD)

Steps:

• In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
• Preheat a griddle over medium heat.
• Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.

EASY CHAPATIS (FLATBREAD)

Steps:

• In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball.
• Turn dough onto a floured work surface and knead for 5 minutes.
• Transfer to a bowl and cover tightly with plastic wrap.
• Let dough rest for 30 to 90 minutes.
• Preheat oven to 200 degrees F (95 degrees C).
• Divide dough into 8 equal pieces.
• Roll each piece into a 7-inch (18-cm) circle.
• Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat.
• Cook a chapati for 1 minute.
• Turn over and cook 5 minutes on second side or until chapati bubbles up.
• Flip back to first side and cook for 5 minutes.
• Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla.
• Keep cooked chapatis warm in the oven while you cook the remaining dough.
• If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C).
• Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.

BESAN KI ROTI (GRAM FLOUR FLATBREAD)

Steps:

• In a food processor with dough attachment, add all the above-mentioned ingredients and pulse to form a smooth and pliable dough. (Takes about 5 minutes or you can make the dough by hand) (Pic1)
• Make 8 round balls out of the formed dough and using a rolling pin, roll them into disc shape using dry flour. (Pic2)
• Heat a nonstick pan on high flame for 2 minutes and then reduce the flames to medium.
• Place one of the rolled roti/bread on it. Turn the roti to another side after 1minute (Side up will have bubbles and brown spots). (Pic 3 & 4)
• After both sides are browned for 1 minute each, remove the pan and put the roti on high flame, keep tossing it on both sides till they fluff up and evenly golden brown.
• Remove Roti and place into serving the dish. (Pic: Middle)
• Follow step 3 and 4 until all roti/bread is done.
• Serve Hot with OR without a dash of butter on each.**

INDIAN CHAPATI BREAD

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.