Grilled Chapati Bread

Hot Grilled Chapati

StreuselA friend recently visited Uganda and she came back raving about the Chapati Bread she ate while there.  As you’ve read before Strudel and I love both making and eating pita bread.  It’s easy but one thing you have to do continually is open the oven to flip and check the bread.  It causes heat to be lost from the oven.

So as I thought about making chapati bread and heating up the kitchen I thought what better way to make this bread then on the grill.  It worked so well that next time I make pita bread it’s going on the grill too!

This bread is not yeasted like pita bread and it takes a little bit more time BUT it is worth every extra minute!  This bread makes a great soft taco!  I highly recommend you go look at this recipe from Immaculate Bites.  This blog goes into great detail on how to make the bread with detailed pictures, especially how to create the spiraled dough, which is the method I used.

The Tools Fresh and Hot Chapati

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Grilled Chapati Bread

Inspired

  • Author: Streusel
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Ingredients

3 c. all-purpose flour

1 t. sugar

1 1/2 t. salt

3 T. ghee

1 1/4 c. warm water

Other tools: baking stone, grill, silicon brush

Instructions

  1. Combine the flour, sugar, salt, ghee (I made mine fresh) and water in the bowl of a stand mixer fitted with the knead hook.  Once combined, knead on medium speed for about 8 to 10 minutes until the dough is smooth and elastic.
  2. Place the dough on a floured board and cut into 8 pieces.
  3. Form each piece into a ball and let sit (covered with a towel) for about 15 minutes.
  4. Roll each piece of dough out to about 1/4 inch thick.
  5. Fold each disk into a fan, press and roll into a bun.  Flatten into a fat circle and let sit for about 10 minutes.
  6. Prep the grill by placing a baking stone on the bottom rack.
  7. Turn the grill on low heat to start and then after a few minutes increase the heat to high.
  8. Have grill side – more ghee, a silicon brush, a plate and tongs for flipping the bread.  Close the grill lid to allow the stone to get really hot.
  9. Roll each piece of dough out to slightly less than 1/4 inch.
  10. Back at the grill generously coat the stone with ghee and place three pieces of dough on the stone.  Close the grill and let cook for about a minute.
  11. Coat the top of the bread with butter and then flip to cook on the other side.
  12. Do this with all pieces of dough.
  13. Eat fresh or refrigerate and reheat in the microwave.
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