top of page

Chapattis

(by Miriam Babooram)


8 oz. wholemeal flour

pinch of salt

2 T. flavorless oil, such as sunflower

water

additional oil for cooking

Mix the flour and salt in a bowl.

Make a hole in the middle of the flour and pour in the oil.

Use your hands to knead in the oil.

Add some water and keep kneading until an elastic dough is formed.

Break the dough into small balls.

Flour a surface and roll out the balls into thin circles. (With some practice, you can use your hands.)

Heat a frying pan with a little oil and add one chapatti. Every time you see a bubble, squash it with the back of a wooden spoon.

When there are a lot of bubbles, turn the chapatti over and do it again.

Use the chapatti to scoop up the soup.


(Read Rebellious Soup, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comments


bottom of page