Chapati are Indian flatbreads, essentially wholewheat, Indian counterparts for Mexican tortillas.
They are tasty, slightly chewy, moist, and pliant, and are good for scooping up mouthfuls of curry. They’re also quick and easy to make. If you find they’re too stiff, they’re over cooked and you should raise the cooking temperature a little (so that they get their brown spots before drying out) or shorten the cooking time. I find that as I’m cooking more chapatis, the cast iron pan gets hotter and I have to turn down the heat so I have time to roll out a chapati while the previous one is cooking.
Quantities to serve 4
1 oz (1/4 cup) teff flour
1 oz (1/4 cup) garfava (or garbanzo bean) flour
2 oz (1/2 cup) tapioca flour
1/2 tsp salt
1/2 tsp baking powder
3/4 tsp xanthan gum
4 fl oz (1/2 cup) water
Preheat a griddle or cast iron frying pan on medium high heat (don’t use oil, these shouldn’t be fried).
Stir all the dry ingredients together in a bowl, then add the oil and water.
Beat all together with a butter knife until a smooth, soft, moist (but not too sticky) dough is formed. Add a little more water or flour as necessary.
Dust the work-surface with a little more of one of the flours. Take enough dough for one chapati (the size of a large egg or 1/4 of the dough), dust a rolling pin with the flour, and roll out the dough into an even, 8″ round.
Put the uncooked chapati onto the heated pan, and cook until small brown spots appear on the bottom (~2 minutes). Turn the chapati over, and cook on the other side for about a minute until it too has small brown spots on it.
Eat immediately, or place between two pieces of kitchen paper until you’re ready to eat, to prevent them drying out.