Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use this chapati recipe from Sophie Herbert to make her healthy and flavorful Sprouted Moong Dal Salad.

The Martha Stewart Show, The Martha Stewart Show, January 2010, The Martha Stewart Show, January 2010

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Recipe Summary

Yield:
Makes about 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together flour and salt. Make a well in the center and add some of the water to the well. Using your hands, mix, adding water as necessary, until a tacky dough is formed.

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  • Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 8 minutes. Transfer to a large, clean bowl and cover with plastic wrap; let stand at room temperature 10 to 15 minutes.

  • Divide dough into 8 equal pieces. Roll each piece into a ball and cover with a clean kitchen towel. Working with one ball of dough at a time, roll ball in flour; shake off excess. Place dough on a lightly floured work surface and flatten with the palm of your hand. Using a lightly floured rolling pin, roll out dough to a 1/4-inch-thick round. Brush half of the round with oil and fold in half to form a half moon shape. Brush half moon shape with oil and fold in half again. Gently roll dough to flatten slightly. Form dough into a ball and roll out again to a 1/6-inch-thick round (about 6 to 7 inches in diameter). Repeat process with remaining balls of dough, keeping rounds covered with a kitchen towel as you roll.

  • Heat large, dry cast-iron griddle over medium heat until hot. Working with one round of dough at a time, place on griddle and cook until bottom is golden and browned in spots, about 30 seconds. Brush opposite side with oil and turn; cook until deep golden brown in spots, about 30 seconds to 1 minute. Turn again and cook, gently pressing with tongs, until chapati is cooked through and puffy, 30 seconds to 1 minute more. Remove chapati from skillet and keep warm while cooking remaining chapati.

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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/14/2019
I added a little more salt. I wasn't sure what to od when you knead the dough. Do you fold the dough back over itself or keep it flat? The resultant balls were a little more difficult to make, possibly because I rolled it back? The end result was pretty awesome though-hence the five stars.
Rating: Unrated
07/16/2010
I would like to add that to keep the chapati moist and soft for a longer time,u must put a small amount(half teasoon) of ghee on the hot chapati.