This chapati was topped with an Indian inspired sauce, cheddar cheese, and sprinkled with chili powder. Grilled, or pan seared tofu would make an excellent topping in place of the cheese for a dairy free (vegan) version of this dish or even in addition to the cheese for an extra bit of protein.
I used the recipe I always use for chapati but found that I needed much more olive oil than last time.....perhaps because I had to keep interrupting my kneading to wipe, hold, or feed a child. The sauce came together quite well, despite the fact that I needed to improvise a bit with my ingredients and their amounts.
The sauce
5 cloves crushed garlic
1 tsp garam masala
1/2 tsp ground cumin
1/4 tsp ground ginger
dash or two of cayenne (if you like spice)
1 can of tomato sauce 15oz
olive oil to coat the pan
Heat the olive oil over medium heat. Add the garlic, and spices, stirring to keep the garlic from browning. Cook for two minutes, until the spices become fragrant, stirring as needed. Add the tomato sauce and stir. Cook for five minutes more, stirring occasionally. At this point the sauce should be bubbly, and the spices should have had a chance to work their way around the sauce. Taste and add salt as desired.
Top the chapati with a few spoonfuls of sauce, some cheese (or tofu) and a generous sprinkling of chili powder. Heat in the toaster oven until cheese bubbles, or you just can't wait any longer. :)
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