Abdul's Chapati from Coonoor, Tamil Nadu, India
As a home cook passionate about global flavors, I've savored these soft wheat flatbreads straight from India, where they're a daily staple alongside dals and curries. But their versatility shines in fusion dishes too—pair with guacamole, tapenade, anchoïade, or roll up with fromage frais, fresh veggies, and chicken for delicious summer wraps.
2 glasses whole wheat flour (110g)
1 glass water (not full)
1 tablespoon olive or sesame oil
1 teaspoon salt
Mix the flour, salt, oil, and water until smooth. Let the dough rest for 30 minutes.
Form balls the size of ping-pong balls, roll them lightly in flour, and roll out very thinly.
Heat a pan and cook each chapati for 1 minute per side, until bubbles appear.
