Chapati is an Indian flatbread that can be used to scoop up vegetable or meat curries, or dhal. This was the first time I made chapati, but it's more or less the same process as corn tortillas. The main difference is that you knead (hehe) to let the dough rest for an hour because it gets tough to work with, whereas tortilla dough is more like playdough.
I used the same technique to roll the flatbread out as for tortillas. I cut the sides of a zip lock bag open and rolled out a small piece of dough into a 10cm circle between the plastic. I made about 16 small chapatis, but you could make larger ones. Cook in a piping hot cast-iron pan, and watch carefully not to over burn. You can see mine have black spots, but you don’t want to go overboard!
2 cups whole wheat flour
½ cup warm water
2 tsp soft butter
Mix flour and water together in bowl to make stiff dough. Stir in soft butter and knead dough on lightly floured surface for about ten minutes.
Roll dough into ball, cover with damp cloth and let rest for 1 hour (dough can also be wrapped and refrigerated overnight).
Knead dough at room temperature for 3 to 5 minutes. Break off pieces the size of a golf ball. Flatten each ball with your hands; using a rolling pin, roll each between plastic or waxed paper into 20 cm rounds.
Heat ungreased cast-iron skillet until very hot. Cook one chapatti at a time. Put chapatti on skillet for about 1 minute until brown spots appear underneath; turn over and cook on the other side for 1 minute. Wrap chapatis in clean tea towel to keep warm.
Makes 8 chapatis
*recipe from The Farm and City Cookbook