Chapati Roti

INGREDIENTS

2 cups whole wheat flour, plus extra for dusting
2 tablespoons olive oil
1 cup water
2-3 tablespoons melted ghee, optional

PREPARATION

Place 2 cups whole wheat flour in a medium bowl. Pour one tablespoon of oil into the center. Slowly drizzle in the water, using your opposite hand to mix the dough, running it through the flour in circles as the water is absorbed and the dough starts to form. Once the dough is a ball, turn it out into the counter and knead for 5-7 minutes or until smooth.

Place the ball of dough back into the bowl and pour the remaining oil over the surface. Cover with plastic wrap and allow the dough to sit for 30 minutes.

When you are ready to grill, start by preheating your cast iron skillet or grilled over a low heat. Separate the dough into 12 2″ balls. Place the balls in the bowl and cover again so they do not dry out. Remove one ball, flatten in your palm, and dip lightly in flour, shaking to remove any excess. Roll out the ball to 5-6″ in diameter.

Turn the heat on the griddle up to medium-high. Take the dough circle in between your hands and slap it back and forth lightly as you would with pizza dough to remove any extra flour from the surface. Place the circle on the griddle and cook until small bubbles appear on the surface and the side that is down on the griddle starts to brown in small areas across the entire circle. This will only take a few seconds.

Flip the chapati using a pair of wooden tongs or coated tongs to avoid puncturing the dough. Press the sides and center of the chapati down on the griddle. This will cause steam to expand inside the middle. Once the second side is brown, remove the chapati from the heat. Immediately brush with melted ghee, if desired, and move to a warm towel or basket. Repeat with all the remaining dough circles.

                                                                                                           Andrea Ariza