We’ve been trying to eat healthier lately, and I realized that store-bought tortillas/chapattis are full of preservatives and other unnecessary ingredients. So why not just get really good at making chapattis at home? Well, I’ve tried making tortillas/chapattis from scratch before, but lets just say they don’t come out very round! (incidentally, my first “cooking lesson” from my Mother-in-law – the week after we got married was making homemade chapattis – I tried to pay attention, but I don’t think the lesson stuck very well!)
I needed help! So I did a little online research and found these electric flat bread makers that double as a tortilla press. Hmmm….sounded promising! So I begged for one for my birthday. I happily unwrapped this Chef Pro Flat Bread Maker and I couldn’t wait to try it out.
Since the goal here was to make this as easy as possible, I made the dough in my food processor with the dough blade attachment and then took it out and kneaded it by hand a little. (I’ve since found that it is just about as easy to mix it by hand as it is to pull out and dirty a food processor or mixer). I let the dough rest for a bit (cover with a damp towel to keep the dough from drying out).
Meanwhile I pre-heated the Flatbread Maker in the open position…
When it is good and hot, insert a ball of dough…
Close the lid, and press and release a few times to let the steam escape.
And? Voila! A ROUND preservative-free Chapatti!
My first attempt wasn’t too bad. I did realize halfway through that I should be pressing harder to make them thinner. The first few were a lot smaller in diameter and thicker.
A few tips that I’ve picked up since that first attempt on making great chapattis:
- Start out with 2 cups of flour (all whole wheat or half all-purpose)
- Add water and salt – to make a smooth dough
- Kneed well (another secret for soft chapattis! You can also ad oil or ghee to the dough for a softer dough), once the dough is a smooth consistency, let it rest for 10-20 minutes.
- Divide the dough into 1.5 or 2 inch sections and roll into round balls (roughly the size of a golf ball). Make sure the balls are smooth and crack-free. (otherwise you’ll end up with oddly shaped chapattis!)
- When cooking, flip the chapatties a few times and apply gentile pressure with the lid of the Flat Bread Maker to help the chapattis to puff up.
Hey it works for me – and I find it a lot more fun than rolling out dough with my rolling pin! What about you? Do you make chapattis at home? Would you try a electric press or a manual press, or just do it the “old-fashioned” way?