Chapati is a small, round, earthy-tasting flatbread of Northern India and Pakistan. It’s typically made with two ingredients only: 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 rising is needed. Just knead, roll out and fry dry!
Chapati is handy for scooping up curries and stews, dipping in soups and sauces, or could also be delicious on its own.
How to make chapati
1 cup all-purpose flour
1 tablespoon full cream milk powder
Pinch of salt
Ghee for brushing
Mix flour, powdered milk and salt in a medium-sized zip lock freezer bag.
Pack other ingredients separately.
On the trail:
Pour 1/3 to 1/2 cup water into the bag with flour mixture. Close the bag and knead the smooth dough.
Leave to rest for about 5 minutes.
Divide dough by 8 parts.
Shape each peace into a ball, then roll out or stretch into flat disks (as thin as possible).
Place the pan over medium heat.
Fry chapati on both sides until golden brown, brush with ghee.
Serve with curries, spicy couscous, hummus and soups.