These Flat Breads are a True Delight—easy to prepare and readily accepting a wide range of fillings beyond the two offered here. I particularly enjoy them baked in a wood-burning oven with a live fire. The dough can certainly be rolled out and baked with no filling, in which case a light brushing with clarified butter after the bake is an option. Do note that for the filled flat breads, more is not better—too much filling can result in either a soggy bread, or worse, the moist filling might cause the dough to deteriorate and tear during the bake. The dough recipe is listed here along with two possible fillings. There is really no limit to how many fillings one could use—let your imagination and skilled taste buds be the guide.
* Note: Chapati flour is very finely ground whole wheat used primarily in Indian flat breads. Conventional whole-wheat or white whole-wheat flour can be sifted and used in place of the chapati flour. A portion of white flour can also be mixed in with the whole-wheat flour.
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