Chapati

Chapati is an unleavened flatbread common in South Asian cuisine, typically eaten with dishes like curries and dal. Traditionally made with whole wheat flour, chapatis have a mild, nutty flavor that is deepened through the process of cooking them in an ungreased pan over high heat, charring the outside. Unlike many other types of bread, chapati dough only needs to rest for one hour, making the flatbreads relatively quick to prepare. Using the plastic kneading blade in the Vidiem Mixer-Grinder’s food processor bowl, the dough comes together in just a few minutes!

Ingredients:

Directions

• 1. Set up your Vidiem Mixer-Grinder by locking the gear adapter onto the motor base and locking the bowl attachment onto the adapter. Place the kneading “blade” onto the blade shaft.
• 2. Add the flour, salt, and water to the bowl.
• 3. Secure the lid and pulse a few times to combine.
• 4. Knead on speed 1 until the dough comes together and forms a ball, about 15 seconds. If it is too dry, add more water, 1 tablespoon at a time. If it is too sticky, add more flour 1 tablespoon at a time.
• 5. Place the dough on a lightly floured surface and knead by hand for 5-10 minutes.
• 6. Place the dough in a bowl, cover with a clean towel, and rest for 1 hour.
• 7. Divide dough into 10 equal portions.
• 8. Roll each piece of dough into an oval, as thin as possible.
• 9. Heat a nonstick pan over high heat and cook the chapatis one at a time, flipping when brown spots start to appear (about 30 seconds per side).
• 10. Serve immediately, or reheat before serving.

Yield: 10 servings

Storage: Store in an airtight plastic bag for up to 4 days, or freeze.