Flatbread love affair

CEBU, Philippines - Call them chapatti, focaccia, roti, pita, or simply flatbread.

Unleavened or otherwise, flatbread  may just be the oldest bread known to man.

Though different in names, or taste perhaps, the concept behind the making of this popular bread is very much the same, and wherever this delicious disk would land, it would become an instant hit. No wonder it has existed for centuries.

In fact, I would not be surprised, if this same bread is the bread served to Jesus and His disciples for what the Christians would refer to as the Last Supper.

For many mid-Eastern and Mediterranean countries, flatbread is a staple present in most meals. It's what rice is for us.

I was first introduced to this bread in the late 90s when a friend introduced me to shawarma. This somewhat strange, messy and delicious dish was foreign to my probinsyano palate, who's culinary vocabulary was limited to fried, adobo and nilat-an.

I became addicted to the meal. The mixture of meat, cabbage, cucumber, onions, tomato and spices laced with a strong garlic sauce and rolled in soft mysterious bread was just too much for me. Add to that a very spicy sauce that's equally mysterious and it's a complete meal.

I started hunting for that mysterious bread whenever I can, hoping to recreate a very addictive and filling meal. But it seems that they are only available in shawarma stands or in Persian restaurants, which at that time was only known to me as Mr. Kabab (then located in the corner of West and Quezon Ave. in Quezon City).

When I transferred to Cebu, Persian Palate introduced me to another type of flatbread – made of wheat flour. Health conscious as I was at that time, it became an instant hit for me, as I enjoy it with my plate of hummus (mashed chickpea mixed with tahini – that's sesame seed paste, olive oil, lemon juice, salt and garlic).

I decided then that chapatti would make for a great pizza dough, and happy as I was, I discovered that Handuraw (Kahayag Café, then) used chapatti-like dough for their amazing pizza, although it was for their ingenious original hot sauce that made me patronize the restaurant.

When I visited India in one of my spiritual journeys, I was introduced, yet, to a variety of flatbreads, which was served in almost every meal that we had. It was a romance for me, as I filled myself first with wet flatbreads (apparently with more oil than the usual), to the much thicker and robust roti.

At times, the bread would be flavored with curry, turmeric or some other spice common in the area (and mind you, India is known to be the land of spice).

I was in chapatti heaven.

Lately, I have been experimenting on making my own chapatti as supply of this tantalizing bread is limited in Dumaguete City. I was surprised at how simple making this filling, nutritious and delicious staple is. It is not a surprise why for centuries it remained to be one of the most popular breads enjoyed by many.

If you are going vegetarian, especially with the coming observance of the Lenten Season or of the International Vegetarian Week, then knowing how to make your own chapatti would definitely come in handy.

One need not have an oven; all you would need is a stove and a flat pan.

The recipe is simple, and the ingredients, very easy to come across. A cup or two of flour (whole wheat flour is best because of its high protein content), water (for softer chapattis, use either yoghurt or milk), salt to taste, and a few drops of vegetable oil (I love olive oil), which can be optional. I know people who add ghee (clarified butter) to their dough, which makes for an even richer chapatti.

First you mix all the dry ingredients, including the spice powder, should you choose to add a little kick to your chapatti. Then slowly add water (yoghurt or milk) to the flour while kneading until you achieve just the right consistency – smooth and medium soft. You can then add the oil to make the dough even smoother and the chapatti softer. Then let the dough set for 10 to 15 minutes before rolling it into small flat disks.

On a heated pan, roll out the flattened dough. When it starts to form bumps, turn it over to the other side. Then turn it over again until the side is cooked. Do this for the other side, as well. The steam will cause the chapatti to puff, but it should disappear once it's out of the heat.

After the second flip, you're done. You can store it in a cool place (inside the refrigerator) or you can enjoy what you just made. It's the simplest bread that you'll ever make, and the tastiest at that.

As an accompaniment to your chapatti, you can make hummus. Some large grocery stores carry canned hummus, or you can opt to cook a saucy dish, best for you to dip your bread in.

If you can't find canned hummus then you can opt for canned chickpeas or garabanzo beans, preferably with brine liquid.

Simply put the chickpeas in a food processor together with some of the liquid. Mix in some tahini and salt, and you have your hummus. Put it in a dish, and create a shallow well in the center. This is where you will pour in some of the olive oil to make an awesome healthy dip for your chapatti.

Chapattis can be a full meal on its own, and it is very easy to make. So, why not try them out the next time you starve of ideas to cook in the kitchen?