On the plus side, I have learned to make 3 different unleavened breads today! Here is #3 Chapati (East Indian flat bread) This bread is made in a frying pan or on a stove top or griddle. We make this as a camping bread. It rises from high heat rather than yeast or baking soda. You can use it like a flour tortilla, or like pita bread. (You can make this just with wheat flour, water, and salt. OR add flax for extra fiber and nutrition. Makes 16 chapati Time 30 min. INGREDIENTS: 3 to 3 1/2 cups of flour 1 1/2 cups water 1/4 cup flax (optional) 1/2 tsp celtic salt Additional flour for dusting the counter top for rolling METHOD: Mix water, salt, flour, and optional flax in your stand mixer with the dough hook, or by hand. Knead until smooth. You may need additional flour if your kitchen is humid or it is damp outside. Allow dough to rest for 15 minutes. Dust counter top and break off a 1 1/2 inch ball of dough. Roll it into a thin circle. You want the dough fairly thin, but not so thin that it is like a noodle. Chapatis are thinner than tortillas. Heat a dry frying pan until water dropped on the surface sizzles and evaporates immediately. Pan should be hot enough to fry the dough in a minute per side, but not so hot that it cause the dough to burn or char. Place chapati gently on frying pan and fry each side until brown flecks form on the surface of the dough. Turn the dough over again and fry each side, allowing the chapati to puff up. This second cooking can be done over a hotter pan or directly over a gas flame for really good results. More information:
