Simple, quick and delicious - that pretty much describes this chapati-style flatbread. You can make chapatis without fat of any kind, but I think a splash of olive oil improves these little breads. (You can easily cut this recipe in half.) The photos shows chapati folded over a Cucumber / Avocado / Bacon salad.
Recipe: Grilled Chapatis
makes 8 - 10 flatbreads
2 1/4 c. spelt or whole wheat flour
1 c. unbleached flour, more for dusting
1 tsp. salt
1/4 c. olive oil
1 c. warm water
1. Place flours, salt and oil in food processor; pulse to combine. With machine running, pour in water from a spouted measuring cup. Process for about 30 seconds, then remove cover. The dough should still be slightly sticky but easy to lift and shape into a loose ball. You may add a tablespoon or two of flour if it is too sticky to handle.
2. Remove the dough ball from the processor and cover with plastic for a 20 - 30 minute rest. At this point you may also divide it into 6 - 8 pieces, then wrap those and refrigerate for a day or two, using pieces as needed.
3. When ready to grill, dust board with a handful of flour. I like to toss some coarse salt or seeds on the board as well to add interest to the flatbread. Pinch off a piece of dough and roll about 1/4" thick.
Turn the dough over and roll the other side. Brush both sides with olive oil and set aside while rolling the rest.
4.Grill chapatis at high heat till they begin to puff up and get a bit of char from the grill. Flip and repeat on the other side. They're ready to eat as soon as they're cool enough to handle.
Options:
> Experiment with rolling chapatis very thin and grilling a bit longer for a very crisp bread, or not quite so thin and grilling only a minute on each side for a softer bread.
> Add a tablespoon of sesame, poppy or flax seeds to the dough, or toss seeds or coarse salt on the board as the bread is rolled.
> Before grilling, place cheese, cooked meat, beans, etc., on one rolled chapati, moisten edges and top with another chapati, pinching edges to seal well.
> Brush both sides with oil and grill about a minute on each side.
> Bake in an oven or toaster oven at 425 degrees.
copyright Starr Luteri 2009
5 Write Your Comment:
I need to try this! With gluten allergies, maybe I can make it with flours I can tolerate? I'm challenged...I'll need guidance!
Making me hungry! If I hadn't just eaten, I'd be in the kitchen.
Yum!
carolyn
A recent New York Times article has a milk-free, gluten free Creamless Creamed Spinach recipe. It was posted March 12, 2009, as "Eat Your Greens," under Diner's Blog, and is Michelle Obama's favorite. Though it calls for fresh spinach, if you can't find it, you can easily adapt it to frozen spinach, but be sure to drain the thawed spinach before adding to the skillet. I'll be making that for our Wed. night supper at church.
Pork Loin Roast with Elaine’s Honey-garlic Marinade
One 4 to 5 pound whole pork loin
Marinade:
6 T. lemon juice
6 T. honey
2 ½ T. soy sauce
1 ½ T. chicken broth (or sherry)
3 garlic cloves, pressed
Whisk together.
Prick pork roast several times and place in a large plastic bag or casserole dish. Pour over HALF of marinade. Turn to coat. Seal/cover and marinate overnight. (Turn it occasionally.)
To bake: Preheat oven to 450º.
Remove the roast and discard marinade. Place the meat on a rack in a roasting pan. Roast for 10 minutes (or more) to brown. Reduce heat to 250̊ and cover. Use the reserved marinade to baste occasionally. Roast until internal temperature registers 155º (the temp will continue to rise about 5 degrees out of the oven), about 25 to 30 minutes per pound total cooking time.
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