Capati

Also known as  Roti Capati, it is one of the popular Indian flat breads.  The main ingredient is atta flour (whole wheat flour) mixed with vegetable oil, salt and warm water.  Fried on a flat pancake pan (without any addition of oil) until bubbles can be seen on the surface before turning it over to lightly brown the underside.  Then, transferred onto a metal grill and cooked over open fire (gas stove) until it bloats up. By doing so, your capati will have a soft texture.  Otherwise, just use a small cloth to press the bubbles down while the underside is cooked.  Once cooked, wrap capatis in an aluminium foil to keep them soft.  Capatis taste great with Keema Matar or any kind of curry.

Ingredients (yields 10 pcs):
200 g atta flour (whole wheat flour)
2 tbsp vegetable oil
1/4 tsp salt
enough (about 1 cup) warm water

Method:
In a bowl, add atta flour, salt and oil.  Then, add enough warm water and knead to form a soft and pliable dough. Cover bowl with a damp cloth and leave aside for about 30 minutes to one hour.

Take about 40 g dough and form into a ball. Dip into some atta flour before rolling it out into a round shape.

Heat the pancake pan without oil over medium-high heat.  Add rolled dough to pan and cook until bubbles appear on surface.

Turn capati over and cook the underside.  By using a small cloth, press down bubbles while the underside is being cooked.  Once done, remove capati from pan and wrap in aluminium foil to keep it soft.  Repeat procedure until dough is used up.

Another option to get soft capatis is to use a gas stove.  Once the underside is almost brown, transfer capati onto a metal grill and cook over open fire until it bloats.  Once done, remove to a plate.

The next time I make capatis using our Weber gas grill, I will take a video.

Serve Capatis with any kind of curry.

Bon Appetit!