The Daniel Fast is introducing us to all sorts of new foods. I was really afraid that giving up coffee and an occasional glass of wine would be the hardest thing of all. I didn’t consider that what I would crave the most would be good ole bread. Walking by the bakery at our grocery has proven to be the biggest temptation yet!! There’s nothing quite like the smell of freshly baked warm bread. The Daniel Fast book has this same recipe, but she adds rosemary and other seasoning to it. I suppose you could really flavor them however you like. According to the internet, they are called Chapattis. Whatever you call them… they are similar to tortillas, but made with no baking powder, yeast, or fat. They are easy to make and keep well if stored in an air-tight container. Google says Chapattis are common in Southeast Asia and throughout Africa. They are now common in the Buttler household as well.
After cooking them on the skillet, I even tossed some into the oven to crisp up to dip in Spicy Hummus or Spinach Artichoke Dip!
2 ½ cups wheat flour
2 cups water (or enough to make a soft dough)
1 pinch salt
- Mix flour and salt in a large mixing bowl.
- Make a hole in flour and using your hand, mix in water to make a soft dough. I use my stand mixer and let it go until kneaded nicely together.
- Knead for five minutes, return to the bowl, cover with wet cloth and refrigerate for an hour, or if you are impatient… just go ahead and cook them!
- Heat a (cast iron if you’ ve got it) skillet over medium high heat until very hot.
- Pinch out a small handful of dough, roll into a round ball, and roll out flat.
- Spread a little olive oil on while cooking, and cook on each side until golden brown.