I came up with this dish as I had these ingredients in the fridge and at first, I was not sure what to do with them. I wanted to bake savoury crepes but then I thought that chapattis could be a great substitute. Needless to say, they came up delicious. I have a newly found love with German salami and baked with your favourite cheese it’s super tasty.
Serves 3/4 people
1 pack of 8 chapattis
1 pack German salami (2 slices on each chapatti)
500g chestnuts mushrooms, peeled and sliced (never rinsed)
250g French camembert (2 thick slices on each chapatti)
250g sliced gouda cheese
1 tbsp of dried parsley
1 tsp of dried mixed herbs
2 medium garlic cloves, finely chopped
Extra virgin olive oil
For the sautéed mushrooms
Sauté the garlic in a non-stick pan with a little bit of extra virgin olive oil and add the mushrooms.
Season with salt, pepper, parsley, and mixed herbs, and cook for about 2 minutes on medium heat.
When ready, drain the excess liquid and put them aside. I prefer not to simmer the mushrooms in their liquid for too long because I do not want to overcook them.
Prepare the chapattis
On each chapatti, put a couple of tablespoons of mushrooms, the camembert, the salami, and roll them.
Place the chapattis on an oven baking tray, cover them with gouda cheese and sprinkle some parsley.
Bake them for about 5 minutes at 200° to let the cheese melt and serve with a side dish of your choice. I love them with sautéed stringless beans. Find my recipe in the Side Dishes & Salads section.