John Myers
Chapati (Indian Bread / Vegan)
The perfect chapati (indian bread / vegan) recipe with a picture and simple step-by-step instructions.
- 600 g Oatmeal
- 400 g Wheat flour
- 1 liter Water
- Olive oil
- Soften the oat flakes (600 g) in a bowl with water (1 liter) (about 1/2 hour so that they become really nice and soft).
- Gradually fold in the flour (400g). Mix the whole thing well so that it becomes a smooth dough (knead for at least 5 minutes, longer is better).
- Dust the work surface with flour (amount depending on the size of the work surface) so that the dough does not stick to it.
- Knead the dough well with your hands, then shape it into a large “ball”.
- Put the dough in a bowl and cover with a damp cloth (the dough must now rest for about 45 – 60 minutes in a cool [not cold!] Place).
- From the large dough, small balls of dough are formed (my balls are always big enough to fit in one hand), which are then formed into round flatbreads with a rolling pin.
- Heat vegetable oil in a low pan. The non-vegan variant (from my father’s original recipe) is “Ghee” = Indian margarine, available in Indian / Pakistani shops. Personally, I prefer to use vegetable oil. Incidentally, a crepe pan is best.
- Now put the chapatis (flatbread) into the pan one at a time. When they are nice and brown, turn them once and wait until the chapati puffs up. Then take it out of the pan. So that they stay nice and warm until they are served “wrap” in aluminum foil
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