Makes: 6 large chipati
Ingredients:
1 C whole wheat flour
1 C atta durum flour*
1 tsp salt
2 tbsp olive oil
1 C hot water
* Usually sold at any large grocery which caters to a large indian base. Otherwise, use regular white flour.
Instructions:
1. Mix flours + salt in medium sized bowl
2. Mix oil with hot water and add gradually to flour while kneading until you have formed a soft dough.
3. Knead for 3-4min until dough is smooth, then cut into 6 equal sized balls.
4. Let dough rest for 10min. Using rolling pin, flatten and roll chipati until they are very very thin. Think tortilla shell thickness. Use a pasta roller to save your wrists if you need, I won't tell.
5. Heat up skillet to high heat and let skillet reach very high temperature. It should be somewhere between way too hot and smoking. Cast iron skillets are great for this. Place chipati skins onto skillet. You should see the dough start to "puff" up within a few seconds. Flip once dark spots start forming on chipati (approx 15- 30s/side). Cook until second side also starts forming dark spots.
6. Serve with your favourite curries.
