Have not had this type of sandwich for long. We used to have sandwich rolls made with Lebanese bread often when we were in Sydney. T loved to have veges sandwich for his lunch box, something similar to what I made for lunch yesterday. As we ate, we talked about our life in Sydney... it brought back those sweet moments we spent together. Life was not as good as now, but it was those days that brought our hearts closer. Sydney, how we missed you!
Chapatti is usually served together with vegetable or meat curry as staple meal for North Indians. I used to serve it that way too, but now I prefer to have chapatti sandwich. I liked the slightly crusty outside (bread) and crunchy veges inside with the kick of mustard.
Mama's Talk: I thought this bread would be a bit too hard for my 15 month-old boy so I prepared egg sandwiches with normal loaf for him, along with some halved grape tomatoes and pitted black olive. Suprised to see him gobbled up grape tomatoes and olives one after another. I am glad that he ate them, was expecting him to spit out after tasting.
It is so easy to make chapatti at home, and it can be served in many ways such as:
- Serve with curry
- Make into sandwiches
- Serve with salsa (instead of corn chips)
Ingredients (makes 6):1 cup atta flour
½ tbsp cooking oil
Enough water to make dough
1 tsp sugar (optional)
Pinch of salt
- In a large mixing bowl, bring together all ingredients with fingers then knead to form soft dough.
- Divide and shape dough into 6 small balls. Cover with damp cloth and let it rest for 30 minutes or so.
- On lightly floured surface, roll out each ball into 15cm circle.
- Shake off excess flour, cook in preheated non-stick pan with low heat. When the colour has changed slightly, turn it over.
- When brown blisters are formed and some parts started to balloon up, use a potato masher or anything is available to press the bread on and off so the bread will be cooked evenly and balloon up nicely.
- Transfer ballooned chapatti onto rack, serve warm.