Backcountry Bread: Chapati

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Backcountry Bread: Chapati
By Kay Miller. Chapati is a small, round, earthy tasting flatbread of Northern India and Pakistan, it’s typically make with two ingredients: finely ground whole wheat flour and water. Chapati is super easy to make even when you’re in the backcountry, it contains no yeast so no long waiting for dough to rise. Just knead, roll and fry dry. Chapati is handy for scooping up curries and stews, dipping in soups and sauces, or is delicious on its own.
Course Dinner, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 1 cup all-purpose flour
  • 1 Tbs full cream milk powder I use goats milk. Powdered whole milk is available from amazon, goats milk is available at most grocery stores
  • 1 pinch salt
  • 1/3 cup water
Course Dinner, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
  • 1 cup all-purpose flour
  • 1 Tbs full cream milk powder I use goats milk. Powdered whole milk is available from amazon, goats milk is available at most grocery stores
  • 1 pinch salt
  • 1/3 cup water
Instructions
  1. At home: Mix flour, powdered milk, and a pinch of salt in a medium sized zip lock freezer bag. Pack other ingredients separately.
  2. On the trail: Pour water into the bag with flour mixture (add more water, spoonful at a time if dough is to stiff). Close bag and knead the dough smooth. Let rest for about 5 minutes.
  3. Divide dough into 8 pieces.
  4. Shape each peace into a ball, then roll out or stretch into flat disks (as thin as possible).
  5. Place the pan over medium heat. Fry the chapati on both sides until golden brown. Serve with curries, spicy couscous, and soups.
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2017-09-19T12:44:32+00:00