Chapati (Traditional East African Flatbread)

This recipe for Chapatis—delicious traditional African flatbreads—is especially good served with curried soups and stews. These flatbreads are great for dipping or scooping tasty stews and dips. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney.

Chapati (Traditional East African Flatbread)

Makes: 12 (5- to 6-inch) chapatis

Ingredients

• 2 cups whole wheat pastry flour
• 1/2 tsp salt
• 3/4 cup water, or as needed
• neutral cooking oil, such as safflower

Instructions

1. Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a clean tea towel. Let the dough rest for 30 minutes.
2. Divide the dough into 12 equal pieces and shape each into a ball. Roll out each ball of dough into a thin round, about 5 inches in diameter.
3. Set a small nonstick skillet over medium heat. Use a paper towel to distribute a small amount of oil over the bottom of the skillet.
4. Cook one round of dough at a time until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough.
5. Keep the chapatis warm, stacked one atop another in a covered container, until all are done. Serve at once.

Nutrition information
Per chapati:  Calories: 68;  Total fat: 1g;  Protein: 3g;  Fiber: 2g; Carbs: 15g;  Sodium: 95 mg

• Here are more recipes for global flatbreads.

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