This month was too short, although it has one day more than usual. I wanted to try at least one other flatbread, but again I didn’t have the time. So I am going to present for the Bread Baking Day #7, which this time is graciously hosted by Petra of Chili und Ciabatta my chapati bread, which already took part in this meal. (Very clever of me: One meal, two events!)
|Source:||Anne Wilson: Classic Essential Bread and Buns
Typed 13.02.08 by Sus
|Categories:||Bread, Flatbread, India|
|1 cup = 250 ml|
|2 1/2||cups||Wholemeal spelt flour, fine|
|1/2||cup||Wholemeal spelt flour, fine (additionally)|
|1||teaspoon||Black sesame (Nigella)|
Put flour and salt in large bowl, form a well. Add oil and water. Using a cooking spoon first and then the hands, incorporate the flour into the liquid ingredients to form a smooth dough.
Turn out onto a floured surface and kneed for 15 minutes, do not add more flour. Roll to smooth ball and let rise in a covered bowl for at least two hours (even over night if necessary).
Divide the dough into 20 equal parts and form each to a ball. Roll out each ball to a flat round cake. Cover each chapati with plastic foil and let rest while doing the others.
Heat a cast-iron pan very hot. Bake each chapati for one minute, then turn and bake for another minute until it is brown. With a folded dish towel press the edges of the chapati down to create air bubbles.
Sprinkle each chapati with black sesame and pile them in a clean dish towel to keep them warm and soft. Serve immediately. The go well with curries and vegetarian food.
Time: 40 minutes + 2 hours or more unattended time
– Because I do not have cast-iron pan, I used a normal teflon-coated one. But the chapatis didn’t get brown and crispy. With a few drops of oil it worked.