I’ve been dipping my toe into bread baking after starting the memoir In Search of the Perfect Loaf, by Samuel Fromartz. It’s a fascinating book about an amateur bread baker who learns to make the perfect at-home baguette after traveling to France, California, and a few places yet to be revealed. The book also includes recipes, including a flatbread one that’s pretty similar to the one below (his is in grams, and I don’t have a digital scale yet).
When I was searching for a flat bread recipe, I wanted to make the simplest version I could find. I stumbled across a traditional recipe, with no sugar, yogurt, butter, or anything to complicate things. All this flatbread dough needs is a little time (around an hour) and an awesome soup or stew to go with it, like my All Week Lentil Soup (pictured below).
These chapatti are simple and delicious when dotted with a pad of butter and eaten warm. Next time I make them I’m going to experiment throwing them on the open burner for a few seconds after they cook like Fromartz does to his flatbread for a more toasty flavor.