Flatbread with Whole-Wheat Flour and Garlic (South Indian Chapati)

The word chapat means “slap” in Hindi, giving us an idea of just how the Indian flatbread is made. The unleavened bread is formed by slapping and stretching out the dough between the palms of the cook before finding itself on a tava - a flat, disc-like frying pan. But the real beauty of the chapati is its ability to pair with virtually any gravied curry or stew. Its mild, nutty flavour, along with its relatively healthy preparation, makes it India’s common staple food; it’s an everyday bread if you will.

1½ cups all-purpose flour, unbleached
½ cup whole wheat flour
1 tsp. sea salt
¼ tsp. garlic powder
¾ cup water, hot (140°F)
2 Tbsp. extra-virgin olive oil

In a large bowl, combine the flours, salt and garlic powder. Stir in water and oil. Turn onto a floured surface; knead 10-12 times. Divide dough into 10 portions. On a lightly floured surface, roll each portion into a 6” circle.

In a large cast-iron or heavy skillet skillet, cook breads over medium heat until lightly browned, 1 minute on each side. Keep warm.

Makes 10 servings.