Another one of my experiments in trying to stream-line my recipes. My family loves the East African flatbread called Chapati. I’ve messed with the original recipe a bit to make it a bit more healthy (ie: using whole wheat flour and not frying in oil) but the traditional hand-formed bread….sometimes I just don’t have the time, or two hands to work with! Now I’ve added another change which, although changing the original texture, my family still loved. We usually use these types of breads to accompany a legume-based main dish and lots of fresh veggies. So with dough like pancakes and a texture like a thick tortilla we’ve come up with the name “Panpillas”.
4 cups flour ( I’ve used anywhere to 1/2 all purpose to all whole wheat)
1 ½ tsp salt
4 Tbsp. oil (I use olive or canola)
Enough water to make a thick pancake-like batter
Drop large spoonfuls into greased ( I use Pam canola oil spray) frying pan. Turn over when golden brown on under side and top is bubbly ( like pancakes).