THE CHAPATHI OF ABDUL (Coonoor, Tamil Nadu, India)
In India, these wheat pancakes are used as bread and eaten with dals and other curries. But they are also great with guacamole, tapenade, anchoïade or simply rolled up and garnished with fromage frais, raw vegetables, chicken…for summer wraps.
Races
2 glasses of whole wheat flour 110
1 glass of water not full
1 tablespoon olive or sesame oil
1 teaspoon of salt
Recipe
Mix the flour, salt, oil and water well and let the dough rest for 30 minutes.
Make balls the size of ping-pong balls, roll them in a little flour and roll them out very thinly.
Cook in the pan for 1 minute on each side (when bubbles appear).
