Toasted cumin chapatis with orange
This is by far the simplest Indian bread to make, and is the most common form of bread; it’s made every day in northern Indian homes from rural villages to modern Indian cities. It is made with atta, which is wheat flour. The beauty of this dough is that is can be made up to a week in advance and refrigerated, and kept for future use. Use it as a wrap with any filling of your choice for your lunch box the next day.
– 2 cups (270 g) whole wheat flour
– ½ teaspoon salt
– 2 teaspoons cumin seeds, toasted and coarsely ground
– Zest of 1 orange
– 1 cup (250 ml) water, or more as needed
– ½ cup (100 g) clarified butter
Toast the cumin in a medium pan over medium heat, stirring until fragrant, about 2 minutes. Remove from the pan and let cool.
Sift the whole wheat our and salt into a bowl. Add the cumin and orange zest, and then mix well. Make a well in the center. Add the water, and mix until the our is completely incorporated to form soft dough. Turn the dough onto a oured work surface and knead for 5 minutes. Place in an oiled bowl, cover, and let rest for 30 minutes. (This resting period makes the chapatis soft and fluffier).
Heat a griddle pan or large cast iron skillet over medium heat. Divide the dough into 8 equal portions. Working with one portion at a time and keeping the rest covered, on a lightly oured surface, roll out each portion to a 6-in (15-cm) circle. Remove the excess surface our prior to cooking.
Place each rolled bread on the griddle, leave it to brown, about 7 to 10 seconds. Turn it over to brown on the other side, about 12 to 15 seconds. Turn over and smear the hot bread with clarified butter. Serve hot.
Food: Toasted Cumin Chapatis With Orange