Easy Homemade Indian Chapati with Cumin

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Hidden away in most of pictures of Indian recipes you will find bread of some description, this is an easy and somewhat of a cheats Indian Chapati recipe.  As far as I am concerned Indian food without some form of flat bread is like strawberries without cream, sure it is nice but could be so much better!  Living where I live many of the ingredients for Indian food are hard to come by and I make lengthy trips to Budapest to ensure my cupboard is always stocked, however I find this difficult to do with flour.  Indian Chapati bread is typically made with a flour called ‘Atta’, it is a whole grain flour that is ground much more finely than typical whole grain flour.  If you can get it then please feel free to use it as it does make the perfect chapati, however whilst these are not perfect they are pretty damn close.

The other core ingredient in Indian Chapati flatbreads is ghee, now this one is really easy to make, although I have used regular butter in a pinch if I have none made up!  Ghee is nothing more than clarified butter so get your self some regular unsalted butter and follow the instructions below and you have ghee which is used in so many Indian Recipes!

  • Bring your butter to melting point over a medium heat
  • Cook for 10 minutes
  • Skim off the foam and any solids from the top
  • Strain the remaining butter through a fine cheese cloth
Like this recipe? Then you should definitely check out this one!  Chicken Tikka Kebabs

That is pretty much it, you have all you need to make your own easy and simple Indian Chapati flat breads which are the perfect vehicle for eating a whole variety of curries and naturally cleaning your plate afterwards.  Next time you are having a curry you should seriously consider making up some of these cumin rich flat breads, there is something so satisying about eating with your fingers and they really are for me the essence of Indian food!

 

 

Easy Homemade Indian Chapati bread with Cumin

Indian food without bread seems empty, so knock up an easy batch of Indian chapati bread next time you are making a curry! Yum
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Author Brian Jones

Ingredients

  • 1 Tbsp Cumin Seeds
  • 60 g Whole Wheat Flour (Sifted to remove larger grains)
  • 65 g Plain Flour
  • 1/4 Tsp Salt
  • 1 Tbsp Melted Ghee or Butter plus extra for brushing on the Chapatis later
  • 65 ml Water

Instructions

  1. Toast of the Cumin seeds in a dry pan to intensify the flavours being careful not to burn
  2. Add to a mixing bowl with the flour,salt, melted ghee and water
  3. Bring together to form a dough, it should not be sticky, add more flour or water as required
  4. Cover the dough and leave to rest for at least 15 minutes
  5. Heat a heavy based pan over a high heat
  6. Divide in to 4 and roll into a thin circle approximately 2mm thick
  7. Place each chapati into the hot dry pan one at a time and cook on one side until it begins to bubble approximately 2 minutes, then flip and cook on the second side for 1 minute
  8. Repeat the process for the rest of the chapatis and whilst still warm, brush the remaining ghee before serving

Recipe Notes

Yum

Cumin flavoured Indian Chapati Flat Bread

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2017-06-17T10:41:45+00:00

7 Comments

  1. I’m not one to shy away from the taste of cumin, this one gets the heads up from me. I would love to make a gluten free adaptation of your wonderful recipe.

    • Brian Jones June 27, 2015 at 8:40 am - Reply

      I really don1t know enough about GF stuff but would be interested in seeing your adaptation, cumin rocks 😉

  2. Tania | My Kitchen Stories June 27, 2015 at 11:39 pm - Reply

    Oh wow Brian you must be popular in that little corner of Hungary with people vying for a seat at your table. I am sure they could smell the cumin from down the street when you make this delicious Chapati

    • Brian Jones June 28, 2015 at 9:09 am - Reply

      Very kind of you to say Tania… Hungarians find our eclectic taste in food ‘interesting’, primarily because they are flavours they have never been exposed to before. But it does go down well once they try it 😉

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