I was at a King Arthur Cooking class for work this past week. We made Indian Chipati that were really fun and EASY. I've adapted the recipe to be my own, and added a twist (or two). These flat breads are amazingly flavorful and super fun. You can stuff them with a variety of seasonal vegetables, and make your own version. This week, try it with sweet potatoes!
For the Bread Dough:
2 Cups Whole Wheat Flour (or 1 cup whole wheat/one cup all purpose)
3⁄4 cup warm water
1 Tsp salt
Mix the flour and salt in a medium mixing bowl. Add the warm water and stir well with a wooden spoon. Work well. Remove dough from bowl and knead for 3-5 minutes gently. Once you have formed a well worked dough ball, wrap in plastic wrap and set aside.
For the sweet potato filling:
1 sweet potato peeled and cubed
1 small onion, chopped finely
1 Tsp olive oil
1 Tsp salt
1 Tsp seasoning of choice (I suggest curry powder or chili powder)
1⁄2 cup water
Saute the onions in the olive oil for 5 minutes, over medium heat, add the spice and salt. Stir well. Now add the sweet potatoes. Add 1⁄4 cup of water at a time. Allow the water to evaporate completely before adding remaining water. After about 5-10 minutes of cooking in the water, the potatoes should start to soften. Once they are soft to the touch of a spoon, mash up the mixture. Removed from heat and transfer to a bowl.
To assemble and cook:
Unwrap the dough and cut the ball into 8 equal parts.Working on a lightly floured surface, use a rolling pin to roll each section into small rectangles. Place about 1 Tbsp of the sweet potato filling in the center of the rectangle, as pictured. Fold edges in on each corner of the rectangles to create a small, dumpling-esque shape. The rectangles should now resemble slightly, circlish shapes. Flip over-smooth side on top. Roll each into about a 6-8 inch round.
Heat a cast iron pan to high. Once the pan is very hot, dry cook each side of the flat bread for about 1-2 minutes. The flat breads will start to puff up a bit as they reach optimal heat. There should be small areas of browning on each round. The pan will start to get hot and smokey, so turn on your fan!
TIP: You can stuff these with mashed potatoes, sautéed spinach, cream cheese....ANYTHING that's in season! I hope you enjoy as much as I did!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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