PB&J, from Karachi

One great thing about going college in a big city is that students descend upon Chicago from everywhere - from Iowa to India and everywhere in between. One of my newest acquaintances is from Karachi, Pakistan. I've never had Pakistani food before, though she tells me it's similar to typical (American-style) Indian food. I think that I'll have to try authentic Pakistani food sometime in the future, after I've significantly improved my spicy-food pain threshold.

A typical Pakistani flatbread, however, is acceptable to all palates, especially those who prefer blander flavors. Like the Indian bread naan, Pakistani chapati bread is the perfect accompaniment to curried dishes and stews, because it can soak up delicious sauces without the addition of competing flavors. Plus, it's very satisfactory to make this bread because it fluffs up in the hot skillet, as impressive to non-bakers as a souffle coming out of the oven.

Unfortunately, the night I set out to make chapati bread I did not have any saucy delicious-ness with which to pair the bread. Luckily, peanut butter and jelly sandwiches are internationally delicious! Make up a few pieces of chapati bread (they're best right off the skillet) and mix and match your own (un)orthodox pairings!

Chapati Bread

-3 C chapati flour (or all-purpose flour), plus additional flour for rolling chapati
-1 1/2 teaspoon salt
-1 tablespoon oil or ghee
-1 1/4 C lukewarm water

1. Mix flour and salt in a large bowl with a wooden spoon, then add oil or ghee.
2. Add water all at once and stir together; the dough should form a firm, though not stiff, dough. If there is too much flour, add a little water. If there is too much water, add a little flour until you reach a happy medium.
3. Turn out dough onto a clean, floured workspace. Knead for about ten minutes: the longer you knead, the lighter the bread will be.
4. Form dough into a ball and wrap in cling film. Let stand for at least one hour at room temperature.
5. After it has rested, divide the dough into roughly equal, walnut-sized balls.
6. Heat a large skillet over high heat. While the skillet is warming, roll each ball of dough on a floured surface until it's about the thickness of a crepe, or about the diameter of the skillet.
7. When the skillet is very hot, place one rolled-out chapati on the griddle and let cook about one minute.
8. Using a spatula, flip the chapati on the other side to cook. With a clean kitch towel, gentle press down all around the circumference of the chapati so the middle fluffs up like a balloon.
9. When the other side is golden brown, remove from skillet and place in a plate covered with another clean kitchen towel to keep it warm.

These chapati are delicious, often eaten with ghee (clarified butter), and are best when warm.