Karin Förg: These simple, crispy patties are part of every Indian meal. They are quickly prepared and taste great. The flatbreads taste especially good when they are folded beforehand and dipped in Dai, a lentil dish (see corresponding recipe) …
Grind the wheat as fresh as possible and mix well with salt and cardamom. Add the oil and knead all the ingredients for a few minutes until the oil is evenly distributed. Add the water and knead until a cohesive dough is formed. At the end, knead the dough on a floured work surface until it is nice and smooth.
Divide the dough into 8 on-the-spot pieces, form the pieces into balls and roll them out to about the size of a dinner plate.
Place the rolled out patties on top of each other, always shaping a little bit of flour in between. Cover the patties so that they do not dry out.
Heat the frying pan without fat and bake the chapatis one by one until lightly brown. Actually, it’s more of a drying process that requires a little bit of dexterity: The frying pan must not be too hot, and the dough should neither stick nor form cracks. The chapatis are optimal when a large bubble forms during baking, which collapses repeatedly, but makes the patties nice and fluffy.
Brush the patties with butter if desired and bring to the table as fresh as possible.
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