Chapati

🫓 Eight small thin wheat flatbreads cooked in a pan, with egg in this home version.

Ingredients

• 300 g wheat flour: 290 g dough and 10 g dusting
• 150 ml lukewarm drinking water
• 1 medium egg
• 20 ml sunflower oil: 10 ml dough and 10 ml cooking
• 2 g salt

Preparation

Reserve 10 g flour for rolling. Mix remaining 290 g with salt. Beat egg in clean bowl, add lukewarm water and 10 ml dough oil.

Mix liquids into flour and knead about five minutes until smooth and supple. Do not taste raw dough. Cover and refrigerate twenty minutes.

Divide eight similar balls, cover and refrigerate ten more minutes. Prepare pan and reserved 10 ml cooking oil.

Roll one ball at a time with a little reserved flour into a 15–16 cm disc, 1–2 mm thick. Keep others covered.

Heat flat pan over medium heat, brush with a share of measured oil and cook each about 1.5 minutes first side and 1–1.5 minutes second side, longer if any raw dough remains. Seek golden spots, not black patches.

Stack eight cooked chapatis under clean cloth. Serve two per person; stews excluded. This version contains egg and is not fermented.