When pilaf is included in a menu, bread is not essential, although it makes a fine addition. You can also make this dish on an electric stovetop, but the bread will take longer to puff. To reheat, wrap the breads in foil and place them in a 350° oven for 8 minutes. Turn off the oven, and leave the foil-wrapped breads for about 30 minutes.
1 1/2 cups whole wheat flour
1/2 cup barley flour
1 cup mashed cooked sweet potato
1 tablespoon butter, melted
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup water
How to Make It
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato, butter, salt, and cinnamon in a large bowl; mix well. Add water; press mixture together with hands. Turn dough out onto a lightly floured surface; knead until smooth (about 2 minutes).
Divide dough into 16 equal portions, shaping each into a ball. Working with 1 ball at a time (cover remaining dough to prevent drying), roll each into a 4-inch circle on a lightly floured surface (circles will be very thin).
Heat a medium cast-iron skillet over medium-high heat until very hot. Place 1 dough round in pan, and cook 2 minutes or until brown spots appear, turning after 1 minute. Place the bread on a cooking rack over the eye of a gas burner. Hold bread over flame with tongs, turning until both sides of bread are puffed and brown spots appear. (Some chapatis will puff more than others). Repeat procedure with remaining dough.
The cinnamon-scent was divine and these cook fast enough that the effort was totally worth it. I used canned pumpkin instead of sweet potato and added a teeny bit less water. A wonderful addition to my Indian meal!
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