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Chapati Flat Bread

This recipe is for a 75% hydration version of Chapati dough, which may seem a bit wet and sticky. The high hydration is intended to provide enough moisture for steam to build and puff the Chapati into a hollowed shape.

Ingredients:

1000 grams Whole Wheat Flour
1 Teaspoon of Salt
750 grams cool Water

Handling Ingredients:

Flour for dusting
Olive Oil for moisturizing

Finishing Ingredients:

Butter is optional

Preparation:

Mix the flour and salt so the salt is distributed well. Add the water and mix until water is absorbed. Let the mixture rest a while so the water soaks evenly.

Mix and knead until the mixture forms a smooth dough. Let it rest a short while.

Separate the dough into numerous small "biscuits" each weighing about 100 grams. Place them on a floured surface and let the rest for 20 to 30 minutes.

Heat a iron griddle to high temperature.

Roll a flour biscuit into a circular shaped flat bread.

Drop the raw Chapati onto the griddle and cook it until it begins to bubble.

Flip the Chapati and cook the other side.

Remove the Chapati from the heat. Melt some butter on it if you wish.

Repeat the process until you have made as many Chapati as you wish.