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Baked Chapati, Indian Flat Bread, Yeast Free
For scooping and dipping Indian foods - Or Whatever You Like!
Contributed by Geraldine Hartman, author of 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way'
These yeast free Indian flat breads or chapatis are unusual in that they are baked in the oven rather than on the stove top. They call for butter and buttermilk - vegan substitutions are given.
Traditionally, chapatis are used along with fingers to scoop up Indian foods. But of course you can eat them with anything you like.
Menu Suggestions: Geraldine thoughtfully sent two other Indian recipes from her cookbook to eat with the chapatis:
Easy Vegetable Curry Rice & Red Lentil SaladIngredients:
- 1 C unbleached white flour AND 1/2 C. whole wheat flour
- OR use all whole wheat, for a slightly coarser, chewier texture
- 1/3 C. melted butter
- Vegan: vegetable oil oil
- 1/2 tsp sea salt
- 1 C. (approx.) buttermilk
- SV suggestion: can substitute 1/2 c. water + 1/2 c yogurt for buttermilk
- Vegan: 1 c soy milk + 1 Tbsp lemon juice
Directions:
- Combine flour(s) in a medium-sized mixing bowl
- Add melted butter (or oil) and salt and stir to combine
- Gradually add just enough buttermilk to form a firm dough
- After kneading lightly on a floured surface, form into a smooth ball
- Allow dough to 'rest' for 20-30 minutes on floured surface, covered with a slightly dampened dishtowel
- Preheat oven to 350
- Divide dough into 8 equal pieces and roll with your (floured) hands to form balls. On a lightly-floured board, using a rolling pin, roll out each ball to approx. 1/4" thickness and approx. 6' in diameter
- Place on oiled cookie sheets, allowing a bit of space between rounds (2 - 3 rounds per sheet). Bake 10 minutes on one side, turn over and bake 10 more minutes, to brown more evenly
