Chapati Rolls
Indian whole-wheat bread, lined with an omelette (optional), stuffed with tomato masala peppers, feta, spinach and spicy sauce
Ingredients
For The Chapati
- 2 cups atta (whole wheat flour)
- 1 cup warm water
- 1/2 tsp ghee or oil
For The Masala Peppers
- 1/4 of red green and yellow pepper (each) sliced 0.5” wide
- 1/2 onion chopped
- 4 cloves of garlic minced
- 1 tomato chopped
- Salt to taste
- Pepper to taste
- 1 tsp dhania powder coriander powder
- 1 tsp turmeric powder
- 1 tsp jeera powder cumin powder
Instructions
Prepare The Dough
- Add the flour and salt to a large mixing bowl. Whisk together.
- Add the ghee to the water.
- Gently use your hands to mix the flour and water together, ensuring you are not pressing too hard.
- Once you have gathered the mixture to a shaggy dough, knead it through, preventing any lumps.
- Once it is a smooth elastic consistency, place a damp cloth over the mixture, and leave for 10 mins. This will release the gluten, and make your chapatis more airy.
- Sprinkle some flour on a flat surface, roll the dough into a long cylinder. Then split it into 6 pcs.
- Place it on the flat surface and start rolling it in a circle with a flour covered rolling pin.
- After each roll out, flip the chapati, and sprinkle the flour over the top of the chapati and the table surface to ensure it does not stick.
- Once it is about 0.3cm thick. Set aside to finish the rest. Keep a semi-damp cloth over the chapatis to ensure it does not dry out.
To Cook The Chapati
- Temperature is everything. You need to heat the cast iron skillet or tava and make it hot enough so when the chapati gets flipped onto the pan, it starts cooking right away. You can test if it is hot enough if you sprinkle a few drops of water on the pan and it starts steaming right away.
- Flip your chapati on the pan and watch the tiny bubbles appear around the edges or close to the center.
- The second flip should be on an open flame if you want a 'bubble' chapati. This creates an airy chapati that is soft and light.
- If you dont want to create a 'bubble' chapati, you can just flip on the pan to cook on the other side
- The third flip should be the final flip, and it should be in the pan. Once the chapati is cooked, transfer it over to a foil paper bed, and brush some ghee or oil over the top of the chapati.
- Gently wrap the foil over to let the steam soften the chapati and prevent it from drying out.
For The Masala Peppers
- Add some oil to a large pan, let it heat up for a few mins.
- Add the onion and garlic, sauté for a few mins until golden brown
- Add the tomatoes and masalas (jeera, dhania, turmeric). Mix together until the tomatoes have released 80% water.
- (OPTIONAL) add some curry leaves for an extra bit of fragrance and flavour
- Add the peppers, salt and pepper. You may add a little bit of red chilli powder
- Cook through until the peppers have softened.
To Make The Roll
- Place the chapati on a flat surface
- Add 2-3 tbsps of the masala peppers in the center of the chapati
- You can add any other toppings here to upgrade this recipe. I sometimes add vegan cheese, spinach or chilli oil
- Fold the chapati as you would a burrito. First fold the side closest to you, upwards, covering the mixture. Then, fold the sides by covering the edges of the mixture. Finish by rolling the entire wrap forward.