NORI CHAPATTI

While macrobiotics is based in the traditional foods of the great grain-based civilizations, it is also a universal and therefore a fusion cuisine. This recipe is a very non-Indian version of the great Indian standard, the chapatti. Bread is the joy of Indian cooking. No one does bread as well as the Indians, and the most basic bread is a simple unleavened flat bread. Chapatti means "flattened"- it is a simple flattened dough that is cooked on a skillet or griddle. Nori, however, is a mainstay of Japanese and Chinese cuisine - a dried seaweed. The Japanese, I must say, don't seem to understand bread. My quest to find decent bread in Kyoto, Nara and Osaka was fruitless. But they certainly understand seaweed. Here we bring the Japanese genius for nori seaweed to the Indian genius for bread and put the two things together for Nori Chapattis, a Japanese-Indian fusion.

INGREDIENTS

2 cups of wholemeal wheat flour
A quarter cup of plain white flour
A good pinch of sea salt
2 sheets of nori
About three quarters cup of cold water

Indian atta flour - more finely ground than Western wholemeal flour - can be used instead of the wholemeal flour for a more authentic consistency. If not, freshly ground wholemeal flour produces the best flavour by far. Otherwise, store-bought standard wholemeal will do. It is not really necessary to add the bit of plain white flour but it does improve the elasticity of the dough.

METHOD

Add the salt to the flour in a mixing bowl.
Toast the nori by waving it quickly over a gas flame.
Crumble the nori into the flour mixture.
Slowly add the cold water and mix with your fingers until it produces a smooth and elastic dough.
Knead on a floured surface for 8 to 10 minutes.
Wrap the dough in plastic wrap and let it stand in the refrigerator for about half an hour or so.
Roll into balls a bit bigger than a golf ball or bigger if you wish.
Using a rolling pin on a flour-dusted surface, roll the balls into a round, flat, thin cake. Try to make them as thin as you can. A good round shape is desirable.
Heat your griddle or skillet (or heavy frying pan) on a high heat. It needs to be very hot. No oil is needed.
Place the flattened cake on the hot skillet or griddle. It should puff up slightly.
After a minute or two, flip it and cook the other side.
Both sides should be freckled with brown spots when it is ready.
Good with soup or stew or as a snack spread with miso.

The puffing effect is a sign of success. This depends upon a number of factors. If your chapattis don't puff then try kneading the dough longer and having the griddle hotter. Tapping the chapattis with a wooden paddle or an egg-flipper will also provoke them into forming bubbles.

You might also add some very finely chopped spring onions to the dough for an additional savoury flavour.