Homemade Chapati

A thin, flexible flatbread that should puff up like a balloon when hitting the heat. The dough is elastic, dotted with small brown spots that smell of toasted bread.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 388
• Protein: 8 g
• Carbs: 76 g
• Fat: 5 g

Ingredients

• 250 g Wheat flour ( sifted )
• 150 ml Mineral water ( lukewarm )
• 1 pinch Gray sea salt
• 1 tbsp Sunflower oil
• 150 g Atta Flour

Instructions

1. Mixing and hydration

   In a mixing bowl, combine the farine-de-ble, farine-atta, and sel-marin-gris. Gradually pour in the eau-minerale, working with your fingertips until the dough forms a homogeneous mass that pulls away from the sides.

2. Kneading

   Add the huile-de-tournesol. Knead the dough vigorously on the work surface for 5 minutes. It should become smooth, supple, and no longer stick to your hands. If it is too firm, add a few drops of water.

3. Dough resting

   Cover the dough with a damp cloth. Let it rest at room temperature for about 30 minutes. This rest is crucial to relax the gluten and make rolling easier without the dough shrinking back.

4. Shaping

   Divide the dough into 8 golf-ball-sized balls. Roll out each ball with a rolling pin on a lightly floured work surface to obtain a very thin and even disk about 15 cm in diameter.

5. Searing

   Heat a dry pan over high heat. Place the chapati in the pan. When bubbles appear on the surface, flip it over. Lightly press the edges with a clean cloth to encourage puffing. The flatbread should be supple and spotted with brown.

Chef's tips

• The pan must be smoking hot before placing the dough.
• Keep cooked chapatis wrapped in a clean cloth so they stay soft from their own steam.

Storage

Store in a cloth or airtight bag. Reheat for a few seconds in a pan to restore flexibility.