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JIKONI LEO: Chappatis with Coconut Milk

Coconut milk adds a velvety texture to this traditional Indian bread. The dough is easier to roll and shape than the whole wheat flour version. Canned coconut milk is very convenient for this recipe. Be sure to buy pure coconut milk with no sugar added. Shake the can well to distribute the cream before opening. chapatis made with coconut milk


3 ½ cups white flour, plus a bit extra to dust the counter top.
½ teaspoon salt
1 ½ cups coconut milk
2 tablespoons vegetable oil or ghee

1. Combine the flour and salt in a large bowl. Add coconut milk and stir to make a soft dough. Mix with hands until thoroughly combined, and knead well about 10 times. If the dough is too wet or too dry, add a bit more coconut milk or flour as needed. At this point you can leave the dough, covered,for an hour or two, while you prepare the rest of your meal.

2. Preheat a large (9-inch or more) cast iron or other heavy skillet or griddle. Brush surface with the 2 tablespoons of oil. Heat until hot but not smoking.

3. Divide dough into 10 equal balls. Dust work surface with flour, and begin rolling balls into large, flat rounds, about 8 inches in diameter and very thin. You can trim the edges with a sharp knife or pizza cutter to make a round shape.

4. Place first round of dough in hot skillet. Press surface lightly with a paper towel to make air bubbles appear in dough. This makes a nice speckled surface. Cook for about 1 minute, then flip and cook other side, pressing dough again with towel. When dough is cooked through and lightly browned in spots, remove from pan. Continue with remaining rounds of dough. Usually you do not need to add more oil to the pan after the first chappati. 

You can stack chappatis on a warm plate as they are taken from the pan. Serve with Soup, Tea, Milk or any yummy sauce

Yield: 10-12 chappatis