Chapati - Indian Whole Wheat Flatbread

How to prepare chapati - indian whole wheat flatbread

1. Put the water and salt in a small saucepan and bring to a boil.
2. Put the flour in a wide bowl. Pour the boiling water over it and mix with a wooden spoon until the flour absorbs all the water and becomes moist, without needing to become a "bound" dough yet. Cover the bowl with a towel and let it rest for 5 minutes.
3. Knead the dough with an oiled hand for 2-3 minutes, just until it becomes homogeneous, then cover again and let it rest for another 5 minutes.
4. Knead the dough by hand for another 5 minutes. 2-3 times during this, pick up the dough and slap it against the counter 10 times. You'll get a homogeneous, slightly sticky dough. If it's very sticky, dust your hands with all-purpose flour 2-3 times while kneading.
5. On a floured work surface (I used all-purpose flour for rolling), divide the dough into 6 equal pieces. Shape them into balls and let them rest while the pan heats up.
6. Heat a thick cast iron pan for 5 minutes on high heat. Turn the heat to medium under it. Next to it, turn another burner to maximum (you'll finish the breads on it).
8. Roll out thin circles of dough (about 15cm diameter), as thin as crepes.
9. Cook one piece at a time. Place the round in the pan and cook for 30 seconds, just until it dries a bit. Flip it and cook the other side for 30 seconds as well. A few golden spots will appear on this side. The easiest way to flip them is using kitchen tongs (it's practical and you won't risk poking holes in the bread).
10. Pick up the bread and place it on the burner set to maximum, with the first cooked side facing down. Leave it just until it puffs up fully, then flip it for another 5 seconds on the second side. Golden spots will appear on the bread. Work quickly, don't leave the breads on the burner too long or they'll burn.
11. As you cook the breads, place them on a wide plate and keep them covered with a lid or aluminum foil. They're best immediately, but can be kept 2-3 days in a bag. They can be reheated on a hot pan.

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