Since we live in Scotland and the best thing about Scotland is the abundance of excellent and ready available indian curry sauces we decided tonight dinner would be opening a jar of makhani (our favorite is the half fat one from Waitrose) and pouring it over whatever protein we could find in the fridge, in this case diced turkey breast. Accompanied by a microwave bag of rice and we are talking about a delicious and literally 10 minute meal.
But sadly we all know I am crazy and can never be satisfied by a meal where all the work is done for me. We also know that the best thing about Indian food is the lovely bread you can use to soak up the curry sauce with. Now you can find naan bread literally everywhere here but since we are on a semi health kick I was thinking chapatis would be a little more up our alley. Chapatis are an unleavened whole wheat Indian bread and a quick google search showed there are endless ways to make them. I decided to go with a recipe I found on epicurious.com mainly because it looked super easy. Turns out it was super easy, and pretty tasty, however they lacked the punch that I love in a good garlic naan. Next time I might try adding some different seasonings, it might not be as traditional but who cares as long as it tastes good! Readers if you try adding any flavorings let me know how it turns out!
Chapati (from Gourmet Magazine 2008)
1 3/4 cups whole-wheat or Indian atta flour plus additional for kneading
1 tsp salt
3/4 cup lukewarm water
Vegetable oil for greasing skillet (I made mine in a nonstick pan and did not need to use any oil)
1. Stir together the flour and salt in a large bowl, then make a well in the center and add the water to the well.
2. Using a fork stir until a dough forms
3. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic (dough will be slightly sticky) about 8 minutes. Return dough to bowl, cover with plastic wrap and allow to sit for at least 1 hour
4. Divide the dough into 12 equal pieces and roll each piece into a ball
5. Taking one ball at a time, flatten the ball with your hands on a lightly floured surface. Then using a rolling pin, roll the dough out to a 5-6inch circle. Repeat with the remaining balls.
6. Heat a dry pan over medium heat until hot. The recipe said to then lightly grease the skilled with a paper towel dipped in oil, but I used a nonstick pan and found I didn't need to do this step.
7. Cook one round of dough at a time until the underside is golden brown in spots, about 30 seconds
8. Turn over and cook the other side until deep golden brown in spots, 30 seconds - 1 minute
9. Serve warm with a delicious side of curry!
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