Most cooks and diners with even a rudimentary knowledge of Indian cuisine are familiar with chapatis, a soft whole wheat, slightly puffy unleavened flatbread that is pan fried in a dry skillet or griddle. A staple for many meals served throughout the day in Indian households, chapatis pretty much go with any sort of Indian — or non-traditional Indian for that matter — meal that you can imagine. I adore them … the accompaniment possibilities are endless and they are an ideal way to fill out and dress up your meals. Here I have spiced up the basic batter with some fenugreek and seasoning for some extra flair.
Needless to say, these chapatis go well with any soup or dal curry, may be served much the same way you would a corn or wheat tortilla stuffed with your choice of fillings, are great for scooping up your favorite dips and chutneys, and are an excellent choice as a mini flatbread to showcase a mouthwatering array of toppings.
You may wish to mix in some yogurt to replace some of the water for a slightly softer bread and, if you like, brush the cooked breads with some melted ghee, butter or oil. I recently enjoyed these with some avocado chickpea hummus, then the leftovers with tarka dal. They do keep for a few days if well-sealed and wrapped, so make up a larger batch because they also freeze well if you find yourself with a few too many, though I didn't have that problem. There is a reason that these delightful breads are a staple on so many tables and I'm tempted to make another batch, just now, as I am about to publish this recipe.
|Recipe by Lisa Turner|
Published on March 7, 2013
Soft, delicious and seasoned griddle-fried Indian whole wheat flatbreads — a staple in Indian households
More prized Indian flatbreads recommended from Lisa's Kitchen:
Paratha Stuffed with Sweet Potato and Potato
Rice Flour Pancakes
Savory Rice and Urad Dal Pancakes
On the top of the reading stack: Food and Drink magazine - Spring edition