Homemade East Indian Chapati Bread

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups unbleached flour
• 2 tablespoons plain yogurt
• 1 teaspoon salt
• 1 teaspoon baking soda (optional for leavened chapati)
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon butter or 1 tablespoon ghee
• 2/3 cup water
• 3/8 teaspoon fresh minced cilantro (per each side)
• 3/8 teaspoon fresh minced garlic (per each side)
• 3/8 teaspoon minced fresh green onion top (per each side)
• 3/8 teaspoon fresh minced mint (per each side)
• 1 dash cumin seed (per each side)
• 1 dash dill seed (per each side)
• 1 dash onion seeds (per each side)
• 1 dash poppy seed (per each side)
• 1 dash sesame seeds (per each side)
• melted butter or ghee
• 1/2 cup plain yogurt
• 1/2 cup cucumber, finely chopped
• 1 tablespoon minced fresh mint (or cilantro)
• 1 tablespoon minced onion (green okay)
• 1 teaspoon fresh lemon juice or 1 teaspoon fresh lime juice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh lemon zest or 1/4 teaspoon fresh lime zest
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sugar

Recipe

• 1 measure the dry chapati recipe ingredients first into large bowl of a food processor (omitting butter and water); process for 10 seconds; leave processor running.
• 2 add butter through feeder tube; process 10 seconds; pour 2/3 cup water slowly through feeder tube of processor while running; process dough ingredients until it forms a ball, about one minute.
• 3 remove dough from processor.
• 4 divide the dough into 8 equal portions; roll out each piece to a circle between 1/16-1/8 inch thick on a well-floured surface (for crispy chapatis roll dough to 1/16''); sprinkle one side with desired toppings and/or seeds; lift chapati gently with a metal spatula; sprinkle other side with toppings; gently roll top surface with a rolling pin.
• 5 place a heavy iron skillet over high heat until steam rises from it: lower heat to medium; add the first chapati to the pan.
• 6 turn the chapati over with a spatula when it begins to brown and bubble slightly (press down any high bubbles with spatula if necessary).
• 7 turn chapati once again.
• 8 remove the cooked chapati from the pan; baste lightly with melted butter or ghee; keep warm in foil lined with a paper towel.
• 9 repeat the same cooking process for the remaining chapatis.
• 10 serve warm with your favorite indian entree with cucumber-mint yogurt sauce or major grey chutney and enjoy!