Friday, August 01, 2008


These are a bit less traditional as I used a combination of whole milk and yoghurt in the dough. This produces a much softer chapati than one made with water. Substitute water in the recipe for milk and yoghurt if you prefer that style.

Makes about 12

You Will Need:
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup milk
1/4 cup yoghurt
additional milk if needed
1 teaspoon salt

Mix the flours and salt together in a bowl. Add the yoghurt and the milk slowly until the dough comes together in a ball. Pinch off into 12 pieces. Roll out into a 5 inch diameter round (about) on a well-floured board.

Heat a griddle or cast iron skillet very hot (don't do this with a teflon coating or you'll end up brain damaged or something). Cook the chapatis about 1 minute each side, touching lightly with a wooden spoon to make them puff a bit.

That's it. Easy.

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