Homemade Chapati
Ingredients
- 250 gWheat flour (sifted)
- 150 mlMineral water (lukewarm)
- 1 pinchGray sea salt
- 1 tbspSunflower oil
- 150 gAtta Flour
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in a cloth or airtight bag. Reheat for a few seconds in a pan to restore flexibility.
