Monday, March 8, 2010

Pizza on Chapati Bread

I have a busy week coming up. That has nothing to do with this pizza, but I thought I'd throw it out there. Quite possibly you will see less of me, also quite possibly due to being wired on adrenaline you will see much more of me because I will wake up much earlier/stay up much later than I really should. If that is the case you may also find me in a corner blubbering near the end of the week, with a broom in one hand and a to do list in the other.....corner blubbering after the children are in bed is my usual method of coping when I take on much more than I should.

Ok, so maybe I was wrong...I can figure out one way my crowded schedule has to do with this pizza. This meal is much quicker to throw together than traditional pizza, and now that I have all the ingredients on hand (I made extra chapati) not only can I have pizza in minutes, but most of the toppings are excellent on salad, so I can work my way through the big tub o' organic baby spinach I have in the fridge for quick lunches. I may even throw some spinach on the pizza today for my lunch...mmmmm.....lunch.

Chapati is a whole wheat flat bread. I first discovered it in an Indian cookbook. It doesn't come out like naan, it is thinner and crispy, more like a tortilla. I thought it worked perfectly as a thin crust pizza, and I will definitely remember this pizza in the summer months when it is too hot to turn the oven on! It is also super cheap to make because it is basically whole wheat flour, salt, and water. If you look up chapati recipes you may find some that also use white flour, heated water, I even found one that used potatoes, but I like the simplicity of ingredients in this recipe. I used olive oil for mine because my little ones need the fat and calories it provides, however I don't believe oil is traditional......I could be wrong though...

Chapati is also a great recipe for kids (not the frying part), because it involves mixing, stirring, and rolling. And when served as pizza kiddos have a grand time picking out their toppings.

1 cup whole wheat flour
1 pinch salt
1/4 cup water
2 tbs olive oil

Stir the flour and salt together in a bowl. Add the water all at once, and mix it in thoroughly. Add olive oil until the dough can be easily shaped into balls (took me about 2 tbs). Divide dough into four pieces and shape those pieces into balls. Roll them flat and cook in a HOT skillet one at a time, turning once. It is important not to grease the skillet or add oil, these are cooked in a dry skillet. If you wish, you may brush them with melted butter once they are done cooking.

They have so many applications, cut into triangles and dip into hummus, use in place of naan with curry, eat plain brushed with butter, or even as pizza. I melted some butter, and mixed in cumin, cayenne and minced garlic. I brushed the butter mixture on top of the chapati, and added diced red onion, feta and olives. I heated my pizza in the toaster oven, but the hubster and I both agreed this would also be good without the toaster oven bit.....of course you would have to like onions as much as we do. :)


  1. Mama,
    I am hankering for some chappati now. My mother used to make us some when I was little and it used to be filled with minced meat, but as a vegetarian now: I fill it with Textured Vegetable Protein mince. Its still delicious. thanks for bringing back the memories, I may just make some this weekend. I love the new pizza take, esp the olives.

  2. Stuffed chapati, that sounds magnificent. Please do post a recipe if you make it. I don't know if it would even get to the table! I have a little problem with eating food as I am making it. :)


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