Whole-grain Chapati


Chapati (pictured on the left) are traditionally served alongside Indian meals and are a delicious vehicle for stews and braised dishes. In our test kitchen, we used them for tacos and to make some very nontraditional grilled cheese sandwiches. If you have a griddle, it will speed up production immensely.

Makes 12 chapati.

8 ounces (about 1¾ cups) fresh-milled whole-wheat flour plus a little more additional for kneading and rolling

1 teaspoon salt

6 ounces (¾ cup) lukewarm water

Coconut or vegetable oil for greasing skillet

Stir together flour and salt in a large bowl, then pour in the water and stir together well to make a sticky dough. Let the dough sit for about 20 minutes to let the flour hydrate. Knead the dough, using more flour if needed to keep it from sticking. When the dough is well-integrated and springy, dust it well with flour, cover with an overturned bowl, and let it rest for about an hour.

On a well-floured surface, cut the dough into 12 equal pieces. Roll each piece into 5- to 6-inch circle, flouring liberally, as needed, to keep the dough from sticking to the pin and the counter.

Heat a heavy medium-sized skillet (cast iron is preferable, do not use nonstick) over medium-high heat. When hot, using a paper towel, film the skillet with oil. Put a dough round into the skillet, cook on 1 side for 30 seconds, then flip to the other side and cook for another 30–45 seconds. Flip 1 more time and cook for 30 final seconds. Keep warm, wrapped in a clean kitchen towel, while you cook the rest of the rounds, filming the skillet with oil before you cook each round.

Chapati are best immediately after they are made, but they can be reheated, wrapped in foil, in a low oven.