Homemade East Indian Chapati Bread
My recipe for chapati flatbread.
Steps
Measure the dry chapati recipe ingredients first into large bowl of a food processor.
Process for 10 seconds.
Leave processor running.
Add butter through feeder tube.
Process 10 seconds.
Whisk the yogurt together with the water.
Slowly pour yogurt / water mixture through feeder tube of processor while running.
Process dough ingredients until it forms a ball , about one minute.
Remove dough from processor.
Divide the dough into 8 equal portions.
Roll out each piece to a circle between 1 / 16-1 / 8 inch thick on a well-floured surface.
Sprinkle one side with desired toppings and / or seeds.
Lift chapati gently with a metal spatula.
Sprinkle other side with toppings.
Gently roll top surface with a rolling pin.
Place a heavy iron skillet over high heat until steam rises from it: lower heat to medium.
Add the first chapati to the pan.
Turn the chapati over with a spatula when it begins to brown and bubble slightly.
Turn chapati once again.
Remove the cooked chapati from.
Ingredients
unbleached flour, salt, baking soda, ground cumin, curry powder, garlic powder, onion powder, butter, plain yogurt, water, cilantro, garlic, green onion top, mint, cumin seed, dill seed, onion seeds, poppy seed, sesame seeds, cucumber, of fresh mint, onion, fresh lemon juice, ground coriander, fresh lemon zest, sugar