Whole-Wheat Griddle Breads
Chapati, Roti,. aur Phulkae
Makes 10 to 12 breads
Made with the basic whole-wheat and water dough, chapatis are also called
roti and phulka. These unleavened flatbreads are the Indian daily bread, a
versatile staple allover the country, at just about every meal. Served with
vegetables, meats, or just pickles, they can go from being center stage
during a major meal to being side dishes during breakftst and tea.
Typically, chapatis are rolled out and cooked while people are eating, so
everyone gets to enjoy them fresh. As each chapati is picked off the
griddle, it is lightly basted with melted ghee or butter and then crumpled
like a piece of paper, before it is deposited in front of a hungry diner.
The chapati stays crumpled and the ghee seeps into the cracks formed by
crumpling, spreading the flavor. If you wish to crumple them, first put each
on a clean kitchen towel and then do so; they can be very hot on bare hands.
1 recipe Basic Whole-Wheat Dough (page 576)
1 cup stone-ground durum whole-wheat flour
in a medium bowl or a pie dish, for coating and dusting
Rolling pin
3 to 4 tablespoons melted ghee or butter, for basting (optional)
1. Heat the tava or griddle over medium-high heat until a sprinkling of the
flour immediately turns dark brown. Wipe off the flour and proceed. While
the tava is heating, with lightly oiled hands, divide the dough equally into
10 to 12 round balls and cover with foil to prevent drying.
2. Working with each ball separately, place it in the bowl with the dry
flour, flatten it with your finger tips and coat well with the flour. Then
transfer it to a cutting board or any other clean flat surface, and, with a
rolling pin, roll it into a 6- to 7-inch circle of uniform thickness. If the
dough sticks to the rolling surface, dust lightly with more flour. (Chapatis
can be rolled on a lightly floured surface also, though this is not a common
practice in India.)
3. Place the rolled chapati on the hot tava and turn it over when it is
dotted with tiny golden dots on the bottom, about 30 seconds. Once the other
side is covered with larger brown dots, turn it over again. Soon the
chapati will start to puff up. With the help of a small clean kitchen towel
crumpled into a ball, press lightly on the puffed parts and gently guide and
push the air into the flatter parts until the whole chapati puffs up into a
round ball. (Your first few puffing attempts may not be successful, but
don't be dis heartened; the taste and texture will still be wonder ful.)
Transfer to a plate, baste lightly with the ghee, if using (and crumple it
if you wish), and serve hot.
1000 Indian Recipes
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