How to Make Sesame Chapati Bread


2 cups unbleached white bread flour
1/2 teaspoon salt
2 1/4 teaspoons active dry yeast
5 tablespoons clarified butter (ghee), divided
1 large egg
1/2 cup sesame seeds


1. Sift flour and salt together in a large bowl. In a small bowl, cream the yeast with 4 tablespoons lukewarm water and let rest for 15 minutes.

2. Add yeast mixture, 1/2 cup lukewarm water, 3 tablespoons clarified butter, and egg to the flour and mix well to combine. Continue mixing until a soft dough forms.

3. Turn dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

4. Place in a large bowl that has been lightly greased with clarified butter. Turn dough to coat, and cover with lightly greased plastic wrap. Let rise in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.

5. Preheat the broiler. Lightly grease a baking sheet. Turn the dough out onto a lightly floured surface and punch down.

6. Divide into four equal pieces and shape into balls. (Dough may be frozen at this point.) Roll the dough out into oval shapes approximately 7 inches long and 4 inches wide.

7. Place two pieces of dough onto baking sheet. Brush more clarified butter on top of each oval and sprinkle with sesame seeds.

8. Broil for 2 to 3 minutes, or until lightly golden and puffed up.

9. Turn over, brush with butter, and sprinkle with sesame seeds. Continue to broil for another 1 to 2 minutes, or until golden. Repeat with remaining two pieces of dough.


10. Serve warm or cool.  Wrap in plastic and then aluminum foil to freeze.


Tip: Although chapati is traditionally served fresh out of the oven, it also freezes well. Try doubling this recipe and freezing the extra half. Defrost the bread when needed, and reheat under the broiler for 1 minute. You can also freeze the dough, defrost it, and proceed with the rest of the recipe another time.