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Chapati

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Description

A chapati is a traditional and popular flatbread originating from the Indian subcontinent. This unleavened bread is a staple in Indian cuisine and is widely consumed across various regions. Made from a simple dough of whole wheat flour, water, and a pinch of salt, chapatis are rolled into thin circles and cooked on a hot griddle or tava. The preparation process involves kneading the dough until it achieves a smooth and elastic texture. Small portions of the dough are then rolled into thin discs, usually around six to eight inches in diameter. The flattened rounds are then cooked on a hot surface until they puff up, creating a soft and slightly chewy texture.

Ingredients

  • 1 cup chaki attta (finely ground whole wheat flour)
  • 1/2 cup warm water (plus a little extra as required)
  • A pinch of salt
  • Ghee and olive oil (coating/serving)
    • Instructions
    1. In a mixing bowl, add the whole wheat flour. Gradually add water and knead the flour to form a soft and smooth dough. Add water in small amounts to avoid making the dough too sticky. Add salt to the dough and continue kneading for about 5-7 minutes until the dough is elastic. Pour a few drops of oil over the dough to prevent it dry out, cover and allow the dough to rest for 20-30 minutes.
    2. Divide the dough into 5 small balls. Roll each ball between your palms to make them smooth.
    3. Take one dough ball and dip it into dry flour to prevent sticking. Roll the ball into a flat, thin round disc using a rolling pin. Keep rotating the dough while rolling to maintain a circular shape. Aim for a thin disc about 6-8 inches in diameter. The chapati should be thin but not so thin that it tears easily. Repeat with the remaining balls, cover and set aside
    4. Heat a griddle or a flat pan (tawa) over medium-high heat. Once the pan is hot, place the rolled-out chapati on it. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
    5. Flip the chapati using a spatula . The side facing down should have light brown spots. Cook the other side for another 10-15 seconds until it has similar light brown spots.
    6. Flip the chapatti one last time, sing a clean kitchen towel or folded paper towel, gently press down on the edges of the chapati. This will help it puff up.
    7. Once the chapati puffs up remove it from the pan and brush on some melted ghee for flavour.
    8. Repeat the process with the remaining chapatti.
    9. Serve the chapatis warm with your favourite curries, vegetables, or any other side dish of your choice. Chapatis are best enjoyed fresh off the pan, but also store very well.