Originally from India and traditionally made without sourdough, Chapati bread is a true delight. All you need is flour, water and salt. This bread is a perfect accompaniment to Indian daal, or a vegetable curry.
- 250g whole wheat flour
- 1 teaspoon salt
- 1 teaspoon Alver Golden Bean
- Lukewarm water
Sift the flour on a flat surface. Add salt, golden bean powder, and water. Knead the dough until it is smooth and elastic.
Place the dough in a bowl, cover with a clean, dry cloth and let it rise for two hours.
Then cut the dough into eighths and shape each piece into a ball. Press each ball flat and form flat cakes, approx. 15 cm in diameter and 3 mm thick.
Dust a pan (cast iron if possible) with flour and begin to heat. Put only one flatbread in the pan at a time. If you have hobs with flames, you can heat the bread in them until it puffs up. Bake each side for 1 minute, until you begin to see brown spots or bubbles. Then take the bread out of the pan and serve hot.