Eichkatzerl's Chapatis

Ingredients for 1 servings:

• 250 g wheat flour
• ½ tsp salt or a little less, depending on your taste
• 1 tbsp oil
• n. B. water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Flatbreads baked on a baking stone or hot baking tray

Preheat the oven to 250°C (top/bottom heat) using a baking stone or a lightly oiled baking sheet (parchment paper doesn’t work as well). Knead the flour, salt, oil, and water into a soft dough. Unfortunately, I can’t specify the amount of water, as it varies depending on the type and variety of flour. The dough should be soft but still pliable. The softer the dough, the moister and softer the chapatis will be! Form the dough into a ball and let it rest for about 30 minutes under a damp tea towel. Knead again and divide into 5-6 pieces. Shape the dough pieces into rounds and then into small flatbreads. This works best with the heel of your hand. The flatbreads should be larger than your hand. Place the flatbreads on the hot baking stone (or baking sheet) and bake until the bread starts to bubble. Then turn them over, flatten them out, and bake them a little longer (until they reach the desired brown color), but not for too long, or the chapatis will become hard and dry! Stay with them as they cook pretty quickly. Stack the hot flatbreads on a tea towel and immediately cover with another (slightly damp) towel. Let them rest for a while; this is the only way they will become nice and soft! The chapatis go well with various curries, but can also be filled with salad and meat like wraps. If you want to make the chapatis the original Indian way, make the dough as directed and then bake the flatbreads in a lightly oiled frying pan (cast iron is best) until golden brown on both sides, until the dough starts to bubble!