These chapatis, 100% whole-wheat Indian flatbreads, were so easy to make! There's no yeast in the mix, just wheat flour, water, and salt, and so no need to wait for the dough to rise. You just mix the ingredients and you can get rolling and cooking right away. I let the dough rest about 30-45 minutes because I needed to shower, deal with some pre-teen drama from one of J's friends (whose since been blocked from her phone - thank you Mike!), and then there was laundry to round up and start.
When you're ready to bake it you grab a piece of dough and form a small ball, sprinkle some flour on the dough and your work surface, roll it out until it's quite thin, and then you cook it in a cast-iron skillet for 30 seconds on each side. The best part was finishing these off over an open flame and watching it puff and char.
I had one of these with hummus and cucumbers with a pinch of coarse salt as I was craving and it was the perfect lunch! The kids enjoyed it to. There was a pepperoni sandwich and also a sunflower seed butter/banana sandwich. Not quite the traditional way this flatbread was intended to be eaten but we all enjoyed it and I think that's all that matters!
I made four chapatis today and put the rest of the dough covered with plastic wrap in the refrigerator so I can make fresh ones for tomorrow.
