chapati is an unleavened pancake-like bread from India, used as a scoop or pusher for many East Indian dishes, much like naan bread. Since naan bread has yogurt in it (and I have yet to find a good non-dairy substitute for yogurt), I opted to make some chapatis to accompany our curry dinner last night. They turned out really good, and I will be keeping this recipe handy for future curry nights. Enjoy!

Prep time: 20 minutes
Rest time: 1 hour
Cook time: 4 minutes

1 cup whole wheat flour
3/4 cup all-purpose or bread flour
1 tsp fine sea salt
3/4 cup warm water
2 tbsp olive oil

Combine flours and salt in a large bowl. Stir in water and oil to form a thick dough; mix well. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Cover and let rest at room temperature for 1 hour.

Divide dough into 8 equal portions. On a lightly floured surface, roll each portion of dough into 6-inch circle. Let rest 3-5 minutes before cooking.

Heat a heavy-bottomed cast iron pan over medium heat. Pour a small amount of oil to coat pan. Cook each chapati for 1-2 minutes per side until lightly browned with dark spots.

Serve with curry dishes in place of naan. And enjoy!

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