Saturday, February 6, 2010


I baked a whole chicken in my covered baker using Italian seasonings and lemon slices. While the chicken was baking, I had time to figure out what to serve with it. I chose steamed broccoli and chapatis, an Indian flatbread. Since I made Italian-style chicken, I added Italian seasonings to the dough. The flatbread was similar to a tortilla, but rolled slightly thicker and obviously tasted a little different, too. We really liked these!

About 6" in diameter: perfect for little chicken wraps or filling of choice. :)


Yield: 12- 6" flatbreads

  • 2 c flour
  • 1 tsp salt
  • 1 tsp Italian seasonings (or other seasonings depending on what the main dish is)
  • 1 tbs butter, melted
  • 1/2 c cold water
  • butter and garlic salt (optional)
  1. In large bowl, mix flour, salt, seasonings and butter.
  2. Add water slowly. Keep kneading until dough is formed. Add small amount of water if needed to make dough elastic and smooth (not wet or dry).
  3. Roll into ball, cover with damp towel and let rest for 1 hr (I skipped this step).
  4. Divide dough into 12 portions and roll into balls. Heat griddle and roll dough balls into flatbread or circular shapes.
  5. Cook rolled-out flatbread on griddle over medium-low heat until edges begin to lift and bubbles form. Flip and cook other side till brown spots appear on both sides. Be careful not to overcook. 
  6. Cook all dough balls and stack on plate as you pull them off the griddle.
  7. Once all the flatbreads were cooked, I lightly buttered them and with sprinkled garlic salt.
  8. Enjoy with your favorite filling. Store leftovers in airtight container.
Source: Adapted from A Smart Mouth

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