Easy to make Chipatis using Breadfruit Flour

Chipati Bread is made fresh daily in Indian kitchens and served with lunch and dinner.  It's unleavened, and easy to make on your stovetop.  Here's a simple recipe you can make with All-purpose Breadfruit Flour.  You can mix your own by combining a cup of breadfruit flour, 1/2 cup oat flour, 1/2 cup Corn Flour and 1/2 cup of Corn Starch.  OR buy it from Signa Haiti Artisan MIlling (see link below).

Ingredients

• 2 cups all purpose breadfruit flour, plus more for rolling
• Big pinch fine sea salt or kosher salt
• 1 cup water
• 1/4 cup olive oil, vegetable oil, melted butter, or ghee.

Directions

Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together. You may not need all of the water... the dough will be sticky but not "wet". Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking),knead the dough for about 10 minutes. The dough should be soft and pliant.

Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.

When you're ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.

Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent them from drying out.

Heat a iron frying pan (medium).  Lightly grease with butter.  Cut dough into 12 pieces.  Roll into balls.  On floured surface (use corn flour or breadfruit flour). press ball flat and roll to a circular shape about 7 inches.  Fry in the hot pan checking to see if bottom of chipati is golden brown, then turn and fry (about 3 minutes per side).  Flip to firts side and brush with butter or ghee, then set on a platter and keep warm for serving.

To find out more about breadfruit flour go to: Breadfruit Flour Info