GF Flatbread!
Chapati are a traditional Indian flatbread that are easy to make and require very few ingredients, (essentially they're flour and water.) Their simplicity ALSO makes them perfect for experimenting with different flours and creating flatbreads for those of us with dietary restrictions. So if you long for warm fresh bread but gluten and/or high glycemic index non-wheat baking mixes have you down, this one's for you <3
Ingredients:
1/4 cup whole ground brown rice flour
1/4 cup quinoa flour
1/4 cup black bean flour
1/4 cup coconut flour
1/4 tsp salt
3/4 tsp xanthan gum
1/2 (+ 1/4-ish) cup of water
coconut oil
more brown rice flour for rolling
Directions:
1. In a mixing bowl combine flours, xanthan gum, and salt and blend with fork or use flour sifter.
2. Slowly pour 1/2 cup of water over the dry mix using clean fingers to mix and make sure water is evenly dispersed. At this time check your dough. The xanthan gum and coconut flour really absorb moisture. I tend to find I need about 1/8th of a cup more of water. Knead for 5-10 min, this is a good time to figure out if you require a bit more water. The consistency we want is bread dough, so slightly stickier than cookies but looser than pie dough.
3. Once your dough comes together melt a tsp of the coconut oil, and with a spoon or pastry brush cover dough ball and then cover ball with saran wrap or damp towel. Leave unrefrigerated for 30 min.
4. Using some brown rice flour* on a clean kitchen counter (*I like to use this the best, it has a very neutral flavor and is the cheapest to buy so my fav for rolling) make a 6-7" log with the dough. Rolling it like those snakes we all made during clay day in art class.
5. Take a knife and cut the log into two halves. Then cut each half into thirds, leaving you with 6 little dough balls. Carefully stack these in a floured or parchment papered bowl. Refrigerate for 2-3 hours. gluten free dough rolls MUCH easier when cold.
6. When you're ready to make the chapati take two small bowls and fill one with some brown rice flour and one with a couple tsps of melted coconut oil. Get out a small frying pan.
7. Take out as many little balls as you want chapati (put the rest away for laters) and roll them one at a time into flat discs approx 6" in diameter.
8. Using a spoon or pastry brush, apply melted coconut oil to the topside of each disc. Then fold the discs in half once, so they're semi-circles. Then fold those in half once more creating small triangles.
9. Pinch the edges to seal and dip in the flour.
10. Using your rolling pin again, slowly start to roll out the triangles. Roll a corner, then turn, keep rolling and keeping well floured in this manner until a rounder shape is created** and dough is 1/4" thick. set on a plate and continue to the others.
**this takes a knack. Every time I do it I improve, but honestly the most important part is making sure they don't tear and fall apart. Focus on that first, then get technical about shape :) And it's ok if a little oil comes out. keep it floured and roll to seal the corner.
11. Turn on a burner over medium high heat and wait a minute for it to get hot. Using a spoon or pastry brush cover one side of chapati with oil again and put it face down in the frying pan. If you see large bubbles forming in the center of the chapati CONGRATULATIONS!!!! This is what we want, and it's harder to achieve with the GF flours, but not impossible!
12. Once the chapati has darkened slightly in color and the bubbles have formed (about a min or two,) coat the top side of chapati with oil and flip. This will cook the other side which is much quicker (30 sec.) Return to plate and repeat!
**Note** As I've mentioned before coconut oil has a low smoke point so some smoking will occur, but make sure your flame is med high not all the way up and keep an eye on the chapati and it shouldn't smoke too badly. It's a lot like cooking crepes or pancakes in that respect.
This is an easy recipe to double (12) triple (18) quadruple! (you get the idea) Dough will keep for about a week to ten days before it starts to loose a bit of its integrity (downside of less processed food.) Also to be noted GF doughs do not freeze and then unfreeze well. The flours themselves are fine in the freezer, and in general gf baked goods do well there too, but the water content is key for these guys and unfreezing tends to make the dough goopy and the finished chapati tough, so only make enough dough up as you think you'll eat in a week.
I love these fresh and hot out of the pan all pre salted and oiled! You can of course opt to pair them with veggies or eggs or lentils or cheese or even fruit and cream! Heck it's a crazy world of flat bread opportunities available to you once again, so enjoy!
BKBTY
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