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Cornmeal Chapati
Cornmeal Chapati (also known as Chapathi) is a modern Fusion recipe for a method of making the classic Indian flatbread that's dry fried in a non-stick pan until bubbling and nicely coloured with cornmeal rather than the more typical wheat flour. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Cornmeal Chapati.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+45 minutes resting)
Makes:
6
Rating: 
Tags : Vegetarian RecipesBread RecipesFusion RecipesFusion Recipes
This modern recipe for the well-known Indian ./search.php?cat=1&ingredient=flatbread&t=3">flatbread that substitutes white cornmeal (masa harina) for the usual wheat flour.
Ingredients:
140g white cornmeal (masa harina)
1/2 tsp salt (or to taste)
1 tsp ghee (clarified butter)
65ml (about) boiling water
Method:
Add the cornmeal to a large bowl, form a well in the centre and add the salt, ghee and half the water. Stir to combine then gradually add the remaining water, a little at a time, until you have a soft dough.
Turn onto a work surface dusted with cornmeal and knead thoroughly until smooth and elastic. Return to the bowl, cover and set aside to rest for 45 minutes. Take small pieces of the dough and, with wet hand, form them into balls about half the size of a tennis ball. Dust with cornmeal then use a rolling pin to roll into thin rounds.
Take a non-stick pan and heat until very hot. Add the chapati and fry for about 30 seconds until beginning to brown in places (but do not allow to burn). Take a dry cloth, screw into a ball and press it down hard on every part of the chapati's surface. Turn the chapati over and repeat the procedure. When you press the dough down it should form bubbles; if it does not then the pan is hot enough or you have not cooked the chapati sufficiently. Simply turn the chapati over and continue cooking. When done, set aside in the oven to keep warm.
If desired, you can spread with a little ghee before serving.
