Baked Chapati, Indian Flat Bread, Yeast Free

Contributed by Geraldine Hartman, author of 'Not Just For Vegetarians, Delicious Homestyle Cooking, the Meatless Way'

This is an ideal cookbook for transitional vegetarians, also for non-veg who want a healthier, lighter, more varied diet. Geraldine's recipes are both flexible, and blissfully familiar - if you have a comfort food that you remember from childhood, or want a favorite family recipe in a vegetarian version,
'Not Just For Vegetarians, Delicious Homestyle Cooking The Meatless Way is just for you.

Menu Suggestion: Geraldine thoughtfully sent two other Indian recipes from her cookbook to eat with the chapatis:
Easy Vegetable Curry and Rice & Red Lentil Salad

Baked Chapatis: Vegetarian or Vegan: Makes 8

These yeast free Indian flat breads or chapatis are unusual in that they are baked in the oven rather than on the stove top. They call for butter and buttermilk - vegan substitutions are given. Eat them with anything that goes with bread - soups or stews, sandwich fillings or dips such as hummus or refried beans.

Ingredients:

• 1 C unbleached white flour AND 1/2 C. whole wheat flour
• OR use all whole wheat, for a slightly coarser, chewier texture
• 1/3 C. melted butter or veg spread or oil
• Vegan: use veg spread or oil
• 1/2 tsp sea salt
• 1 C. (approx.) buttermilk
• SV suggestion: can substitute 1/2 c. water + 1/2 c yogurt for buttermilk
• Vegan: 1/2 c soy yogurt + 1/2 c. water

Directions

1. Combine flour(s) in a medium-sized mixing bowl.
2. Add melted butter (or veg spread or oil) and salt and stir to combine.
3. Gradually add just enough buttermilk to form a firm dough.
4. After kneading lightly on a floured surface, form into a smooth ball.
5. Allow dough to 'rest' for 20-30 minutes on floured surface, covered with a slightly dampened dishtowel.
6. Preheat oven to 350.
7. Divide dough into 8 equal pieces and roll with your (floured) hands to form balls. On a lightly-floured board, using a rolling pin, roll out each ball to approx. 1/4" thickness and approx. 6' in diameter.
8. Place on oiled cookie sheets, allowing a bit of space between rounds (2 - 3 rounds per sheet). Bake 10 minutes on one side, turn over and bake 10 more minutes, to brown more evenly.

Vegetarian & Vegan Soups and Stews to eat with the chapatis

• Barley Bean Veggie Soup - Vegan
• Cream of Broccoli Soup - Vegan
• Spicy Red Lentil Vegetable Soup (vegan)
• White Bean Italian Style Soup - Vegan

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