Week 5 was a quick and easy whole grain flatbread recipe – since really it is chapati, we served this alongside a couple vegetarian curries and basmati rice. Whisk together flour and salt, then stir in water and oil. Knead for 1 minute, then divide the dough into 6 balls and let them rest for 15 minutes. Roll each ball thinly and cook on an electric griddle for 30 seconds, flip and cook for another 30 seconds. Done.
Quick and easy – these were great but I think I’d still prefer the much longer process of making naan for its end result. Also with 6 people in the house, 6 medium pieces of chapati is not a lot of flatbread. We would at least need to double this recipe – but because it’s the special flour, we had to be frugal. Still an interesting recipe and new technique – one I’m sure we’ll use again!
See you next week S-wheat-ie for a CAKE recipe. Can’t wait! =)