19 Comments

    1. 5 stars
      I cut recipe in half and use 1/2 cup w/w and 1 cup Einkorn wheat. I can cook a few and leave the rest in frig (covered) and use the next day !! I cook in iron skillet with no oil and they are fabulous !!!!!

  1. Thanks to you all for your comments. They really are delectable. Soft and perfect. Now that I’ve said that I think I’ll go have one. 🙂 I hope you let me know what you thought after making them.

    xoxo – Heather

  2. Inspired post! Bubbly and delectable right off the griddle! I have wanted to make tortillas for a while, but just haven’t. Homemade are so much better than from the store. Absolutely on my list to make soon.

  3. Wow, these look great!! I would love to attempt to make my own, I bet the flavor is amazing! And chickpea tacos sound so good!

  4. I make my own corn tortillas ever since I went to Yucatan and got hooked:) Flour tortillas were on my next list of projects, so I am glad that you have this recipe up. I am in Serbia, taking care of my mother, and tortillas are almost impossible to find. The ingredients, on the other hand, are available! Looking forward to trying them!

  5. These really remind me of Chapatis I used to make ALL the time when my son was growing up. We used to cook a lot of “Indian” inspired foods & would use the chapatis as a “side” bread or to wrap some yummy, savory beans, hunks of tofu with Indian spices (I’m still holding on jealously to some spice blend packets from Culpepper the Herbalist (I can no longer get them online, so I have to wait ’til I visit England to get them!), yogurt & veggies up like an Indian wrap. I got my recipe from “Laurel’s Kitchen.”

    Similar to this recipe (BTW, the cookbook this recipe comes from is my absolute FAVORITE for cooking Indian food — “The Bombay Palace Cookbook” by Stendhal)
    Chapatis #3

    breads, indian

    1 1/2 cup flour, unbleached
    1/2 cup flour, whole wheat
    1 teaspoon salt
    3 tablespoon ghee
    1/2 cup water

    Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes – the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour. If left to rest overnight in the refrigerator, the finished bread will be even lighter. When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown. Flip, and cook the other side about 1 minute. As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve. Serve as soon as the last chapati is baked. NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles. To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse as it cools. The Bombay Palace Cookbook Stendhal per Ellen Cleary

    Yield: 10 servings

5 from 2 votes

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