Dried Cranberry Chapatis
I wish I hadn’t sold my electric tortilla press! I knew this recipe could be made by hand, rolling the chapatis with a rolling pin. But it was difficult to get them as thin, or as round, as the press can. But they taste just as good! (My son called mine “artisan”.)
After we discovered Tom’s diabetes, I sold the tortilla press and my bread machine, which is sad because bread is Tom’s favorite food. He’s pretty happy now that he’s controlling his blood sugar and occasionally eating his favorite breads again! (In fact he’s eating the photo-shoot chapatis right now, saying “Mmm“ out loud and, “These are FABULOUS!”) I already purchased a new Zojirushi bread machine; and now I’m considering an electric tortilla press…again.
These are great with nut-butter and the dried cranberries are like built-in jam.
“These round unleavened breads stuffed with ‘rubies’ make an excellent accompaniment to a curry or soup.” -Veggie Life magazine
Dried Cranberry Chapatis
Makes 12 chapatis
- 1 1/2 C. whole wheat flour
- 2/3 C. dried cranberries, chopped (I used my food processor, with a little of the flour)
- 1 1/2 tsp. vegetable oil
- 1/2 tsp. sea salt (I used regular salt)
- 1/2 to 3/4 C. cool water
Kneaded And Ready To Rest, Covered
In a medium mixing bowl, combine flour and dried cranberries. Mix in oil, salt, and just enough water to form a soft dough.
On a lightly floured surface, knead dough for 5 minutes. Cover with a damp cloth (I used plastic wrap) and allow to rest for 5 minutes to 12 hours (I waited 30 minutes).
Knead dough again for 2-3 minutes and divide into 12 pieces. Roll each piece into a 6″ round.
In a dry skillet over medium heat, cook each chapati until lightly flecked with brown, 1 minute per side.
In the past I used the flattened dough ball in my electric tortilla maker, 1 minute per side. When you put your flattened nugget of dough on your tortilla maker, make sure it is placed correctly…Towards the back. Press down quickly–eventually, sound will guide you–and then give it a quarter turn and let it cook on that same side. I keep my Polder timer-on-a-rope around my neck to time the minute, then I flip it over for the next minute.
[Edit: I found a very inexpensive manual tortilla press, Tortilladora. I put the dough ball inside a Zip-Lock bag that I have cut open on 3 sides. This works as well as the electric press for easily and quickly making a tortilla thin and even.]
Nutritional information per chapati: 76 calories (10% from fat), 2 g. protein, 1 g. fat, 15 g. carb, 90 mg sod, 0 mg chol, 2 g fiber.
12/09/2009 at 1:32 am Permalink
Did you roll out the dough on a floured surface? Was it sticky? Sounds like a nice and easy recipe, though and one I want to try.
12/09/2009 at 6:07 am Permalink
Yes, the recipe says “lightly floured” surface, but I found I needed to add more flour to the board with each chapati. Slightly sticky. Go for the lesser amount of water, and it will be less-sticky.
Very easy, great texture. (They’re gone!)
12/09/2009 at 1:10 pm Permalink
We made a batch and perhaps overcooked them, as ours were fairly stiff and not pliable like we thought they would be. Still good, but definitely something to eat while warm and fresh.
12/09/2009 at 1:23 pm Permalink
The thinner the better (that’s why a tortilla press is great for smashing them uniformly thin). And the cooking time (1 minute each side) will affect the the softness, too.
Tom left one out overnight…now that was not pliable!
14/09/2009 at 11:24 am Permalink
I love this. How about a pizelle maker to cook mini chapatis? I think I need to break it out.
Thanks for another great recipe!
14/09/2009 at 11:41 am Permalink
You’re going to have to report back and let me know how that works out, Teg-teg.
19/09/2009 at 4:04 pm Permalink
We make our chapatis with chickpea flour. Usually the kids insist on savory ingredients but I like the dried fruit option!! *thumbs up*