Indian food without bread seems empty, so knock up an easy batch of Indian chapati bread next time you are making a curry!
Easy Homemade Indian Chapati with Cumin.
Hidden away in most of the pictures of Indian recipes you will find bread of some description. This is an easy and somewhat of a cheats Indian Chapati recipe. They are also the perfect side dish to a dry curry, like this chicken Chettinad recipe! Or indeed as a wrap for my Indian Chicken Pickle Recipe!
As far as I am concerned Indian food without some form of flatbread 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. As a result, I make lengthy trips to Budapest to ensure my cupboard is always stocked, however, I find this difficult to do with flours.
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. But this chapati shows you can make a perfectly good chapati with plain flour!
What is Ghee?
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 and it is fine.
Ghee is nothing more than clarified butter so get your self some regular unsalted butter and follow the instructions below. After that, 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 cheesecloth
That is pretty much it. You have all you need to make your own easy and simple Indian Chapati flatbreads. They 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 flatbreads.
There is something so satisfying about eating with your fingers and they really are for me the essence of Indian food!
- 1 Tbsp Cumin Seeds
- 60 g Whole Wheat Flour, Sifted to remove larger grains
- 65 g Plain Flour
- 1/4 Tsp Salt
- 1 Tbsp Ghee, Melted, plus extra from brushing when cooked
- 65 ml Water
- Toast of the Cumin seeds in a dry pan to intensify the flavours being careful not to burn
- Add to a mixing bowl with the flour,salt, melted ghee and water
- Bring together to form a dough, it should not be sticky, add more flour or water as required
- Cover the dough and leave to rest for at least 15 minutes
- Heat a heavy based pan over a high heat
- Divide in to 4 and roll into a thin circle approximately 2mm thick
- 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
- Repeat the process for the rest of the chapatis and whilst still warm, brush the remaining ghee before serving
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 144 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 149mg Carbohydrates: 24g Fiber: 2g Sugar: 0g Protein: 4g