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Sixteen Chappati (AKA Soft Wheat Tortillas)

Grains and beans, when eaten together, yield the same high-quality protein that meat and dairy products do at a lot less cost. Chappati are a tasty way to prepare the grain part of the meal.

    Sift or stir together:
  • Four cups high protein flour (sometimes called bread flour).
  • 1 T baking powder
  • 1 t salt
  • A pinch or two of spice, if desired (cumin powder is tasty)
You may use white or whole wheat or a combination. If you are not used to whole wheat but want to try it, start out with 1/4 cup and gradually increase the amount.
    Add slowly while stirring gently:
  • 1/4 cup vegetable oil (olive oil is great!)
 Rub the flour/oil mixture between the palms of your hands, if necessary, to distribute the oil throughout the dough.
    Pour slowly over flour/oil mixure:
  • 1.5 cups cool water (no hot water! It will activate the baking powder!) Let the dough sit for a moment while the flour absorbs the water. Then knead the dough until elastic, adding flour if necessary.
 This is why you use high-protein flour - it has more of the gluten that produces the elasticity! You want it soft but not sticky.

If possible, let the dough sit at least 15 minutes in a covered bowl. The gluten will continue to develop while it sits.

Heat up a flat skillet, preferably cast iron. Medium or medium-high heat is the best setting. Do NOT grease the pan in any way! Test the heat the way you would for pancake-making- if drops of water bounce when sprinkled on the skillet, it is ready!

Break off a golf-size piece of dough and roll it flat, using flour to keep it from sticking and a heavy rolling pin to make the rolling easy. You don't want to make it cracker-thin but you don't want it more than 1/4-1/3 inch thick, either. If your dough is too soft, it will stick to the rolling pin; add more flour. If your dough is too stiff it will not roll into circles easily.

Sprinkle a little cornmeal on the skillet (optional!) and lay the chappati on it. If the temperature of the pan and the chappatti are correct, and the chappati neither too thick or too thin, you will see the dough start to bubble within a minute or two. When bubbling starts, flip it over. You want to see some brown spots on the cooked side. Cook for another minute or two and remove. Stand back while the other people in the room fight over who gets the first one.

The flour from the chappati that remains in the pan will start to darken but it is not necessary to remove it unless the pan is so hot that the flour starts to burn. In that case, scrape off the flour with a spatula and lower the heat.

When you get used to making them, you'll be able to keep two or three skillets going. When the dough is 'right' it takes about fifteen seconds to roll one out; when the heat is right it takes 2-3 minutes to cook one.

The difference between a soft chappati (for rolling) and a stiff chappati (for rolling) is a matter of seconds. Stiffer ones can be softened by putting them on the bottom of the stack of cooked ones - or do as the restaurants do, cut them into slices, like pizza.

Top the chappati with vegetarian chili, garbanzo bean mash and shredded cheese and lettuce, or soybeans and taco sauce.

This receipe may be doubled. Uncooked dough can be stored in the refrigerator for a few days. You will need to bring it to room temperature before rolling and cooking or it will be flat and heavy.