Garlic Chapati - Indian Flat Bread
Makes: 10, 7 inch chapatis
- 2 cups whole wheat flour, sieved to remove germ
- 1 cup water, preferably warm
- 1 tsp salt
- 1 Tbsp ghee to moisten the hands
- ¼ cup ghee
- 1 Tbsp fresh rosemary
- 1 Tbsp garlic, chopped
Mix salt into the flour. Add a little warm water to soften the dough while mixing
the flour by hand. Slowly add a little more water and knead the dough, it may become sticky
which is fine. Cover the dough with a cloth a let it rest 15-20 minutes.
While waiting, make the rosemary garlic ghee for spreading on each chapati. Melt ghee on
medium heat. Add the chopped garlic and rosemary. Turn heat to low and let the ghee infuse
with the herbs for 15 minutes. Be sure it does not burn! Remove from heat and begin rolling
the dough to make chapatis.
Moisten your hands with ghee and knead the dough for another 5 minutes until it turns into a
smooth, supple dough. Roll the dough into a log and cut 10 equal size balls. Flatten one
gently and cover it with flour on both sides before rolling them out into a small circle. Keep
the remaining balls covered with a damp cloth to keep them moist.
Roll the ball to desired thickness and place on a warm skillet coated with ghee. Flip the
chapati after 10 seconds and continue flipping until each side is cooked evenly, there will be
brown spots and it will fill with air. Lightly press down with a dry towel to encourage the air
to pass through the entire chapati.
Keep warm wrapped in cloth inside a container that retains heat. Brush the ghee rosemary
garlic on top of each chapati and serve warm.