This week we made subjee (vegetables) and chapati. Those smells wafting from our kitchen bring me right back to Mussoorie :) It's amazing how smells in and of themselves can trigger so many memories!
Chapati is a staple in India that we usually ate twice a day. It's a simple whole wheat flat bread that is absolutely delicious! Indians often eat with their hands, and chapati can be torn into small piece and used to cleanly scoop up rice and beans and anything else on the menu (although Indians have no trouble digging right in with their fingers).
The best part is that it doesn't require any special ingredients. In fact, the only two ingredients in chapati are whole wheat flour and water. We use 4 cups whole wheat flour and 2 cups water, and add more flour if necessary to form a stiff dough.
Then we take a small piece of dough (maybe a 1/3 cup) and roll it out thinly (think tortilla) on a floured surface. Indians can get perfectly round 100% uniform chapati every time, but any shape will do. Cook it over medium heat in a dry (no oil) cast iron skillet until it starts to get some air pockets and gets slightly browned on one side, usually a minute or two. Then we flip it and brown the second side.
|Chapati cooking in skillet|
|Puffed chapati that has just been flamed|
|Steaming hot cauliflower and potato subjee|