I first made this recipe after seeing an episode of The Amazing Race where the contestants had to make them. I researched the bread and found a decent-looking recipe which I then adjusted to my own liking. It is very simple, but takes a little bit of time. If you choose to make the optional steps, it can be a little messy, but it’s well worth it for the flaky goodness that it creates. These are meant to be served warm while they’re still a little crispy, but they keep well for a day or two at room temperature in a zip-top bag. Serve this with your choice of dip, or melt some cheese in the middle and fill with veggies. I follow this recipe with a very simple bean recipe to eat with the Chapati.
Each flatbread is about 9 WW points. You can probably omit the olive oil, which would reduce the points to 7. One other thing you could do to lower the points is divide the dough into 8 portions, which would make each flatbread 5 WW points without the oil. The point count also does not account for the extra flour used to roll them out.
Ingredients
3 cups 410g All-Purpose Flour
1 1/2 tsp 8g Salt
3 TB 35g Olive Oil
1 1/4 cups 265g Warm Water (about 105 degrees)
1. Mix the dry ingredients together in a bowl and form a well in the middle.
2. Add the oil and water to the well. Mix everything together and knead to form a soft, sticky dough.
3. Continue kneading until the dough is soft, elastic, and smooth. Use more flour if it keeps sticking to your hands too much.
4. Divide into 6 pieces and let rest about 20 minutes.
5. Roll the dough out until it’s about ¼ inch thick. They don’t have to be perfectly round.
6. At this point, you can skip ahead to Step 10. However, if you have the extra time, this recipe is much better if you follow the next few steps. They create layers of flakiness, like a croissant in tortilla form.
7. Lightly oil the rolled-out dough. Press the oiled dough onto a plate of flour. Shake off the excess. Repeat for the other side.
8. Next, fold the dough like a paper fan, then coil it up like a cinnamon roll. Repeat this process with the other rolled-out doughs. Let them all rest under a damp cloth for about 20-30 minutes. They should feel soft and relaxed after resting.
9. Roll out again until ¼ inch thick.
10. Oil a skillet and preheat over medium high heat. Cook the flatbreads until golden brown and blistered, about 2 minutes on the first side and 1 minute on the other. Serve warm.
Warm Smashed Chickpeas
This recipe came together quickly while I was cooking the Chapati. You can choose whatever spices you want in this, but I used some garlic powder, paprika, and very little cumin. I also added a little bit of black beans because I had some left over. If you want the beans to be very smooth, you can puree them in a food processor.
Ingredients
1 shallot, chopped small
1 can chickpeas, rinsed
To Taste spices
To Taste salt & pepper
As Needed water
1. In a small sauce pot, sautee the shallots until starting to brown.
2. Add the chickpeas and spices. Add enough water so that only the tops of the beans are sticking out. Boil until the beans soften.
3. Mash the beans. Adjust the texture by adding more water to loosen it or continuing to simmer to thicken it.
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