All naan misconceptions out the window, Indians actually eat Chapati bread at home.
Learning new things in the kitchen is something I always aspire to. So when the opportunity came about to learn how to make Chapati with New Delhi raised Anju, I jumped at it. Anju on the day also taught me how to make her famous New Delhi chicken curry, which you shouldn’t miss - these chapati are in fact the perfect accompaniment.
Anju says, there is the common misconception that every Indian always eats naan with their meals, but really it’s chapati. She shows me how to make two types, one with chickpea flour which she says is better for people with cholesterol and then the more traditional way of making it with plain flour.
She also shows me a couple of ways to cook up the gorgeous breads - directly on the gas stove or alternatively using a dish cloth on a hot pan and twisting the bread around to let the air in.
Anju immigrated 15 years ago to Sydney with her family, and taught psychology in India now she runs a successful Kaftan business and is soon to release her own self-published cook book called “This is what Indians eat at home”, for more misconceptions to be cracked!
Traditional Indian Chapati bread
Prep time: 45 mins Cook time: 10 mins Total time: 55 mins Serves: 15
- 1/2 Kg of whole wheat flour/ chickpea flour
- 1 cup of water
- Mix the water and flour into a bowl, you will get a doughy consistency.
- Knead for 10 minutes using fists to pound the dough.
- Let rest for 30 mins.
- Roll into a small circular disc shape
- Flatten with the palm of your hand & roll out with additional flour on a flat surface
- Before cooking on heat, place the flattened chapati in hands and move from side to side
- Directly on the gas stove place the bread and using tongs flip until puffed up ( beware of burning, because of direct heat to chapati)
- Second option is to heat up a pan (no oil) and twist around with a tea towel letting the air enter.