CHAPATI
2 c. whole wheat flour (or 1 c. whole wheat, 1 c. white)
2 Tbsp. oil or melted unsalted butter
1 tsp. salt
2/3-3/4 c. warm water
Stir together the flour(s), oil, and salt. Add enough water to make the dough soft, but not sticky. Knead for about five minutes, adding more flour or water if necessary. Let dough rest for five minutes. Divide dough into ten balls; let those rest another five minutes.
Heat a skillet over medium-high heat until very hot. Meanwhile, roll out each ball until it is thin like a tortilla. Grease skillet. Fry each chapati about 30 seconds on each side, or until little dark brown spots appear. Use immediately, or reheat leftovers gently in skillet.
For breakfast one morning, we reheated the chapati, mashed an avocado on top, and added arugula, soft boiled eggs, and fresh black pepper.
Okay, so these eggs are more like medium-hard. |
Later on in the summer, when we still had arugula but also had cherry tomatoes, we made these again and added smashed tomatoes and extra pepper.
These will definitely be happening again next year.
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