How to make Chapatis? – Chapati is a popular bread in Indian cuisine. Best combo with dal / korma / veg or non veg gravy dishes !!
Makes: 12 - 14 chapatis
2 cups ( 400 ml ) whole wheat flour ( gehun ka atta ) Indian standard measuring cup of 200 ml / 8 oz capacity
1/2 teaspoon salt
1 teaspoon oil
165 to 180 ml warm water
5 - 6 teaspoon oil or ghee
For the dough:
Combine the flour and salt and knead into soft and pliable dough with sufficient warm water ( 165 to 180 ml ) . Adding warm water when kneading the dough will make chapatis soft.
Add the oil and knead again till the dough is smooth and elastic.
Cover and keep aside in an airtight container (or in a refrigerator) for one hour.
Preparation of chapatti:
Divide the dough into 12 - 14 equal parts and make it into round balls.
Use a little flour to roll each portion into circles of approximately 150 mm ( 6 - inch ) diameter.
Heat roti tawa / flat frying pan on a medium heat.
Dust off any excess dry flour and place the roti on a hot roti tawa ( griddle ) / flat frying pan.
Cook rolled roti until small blisters appears on the top of the roti surface.
Turn and cook the other side for a few more seconds until light brown blisters appear on the surface. Apply ½ teaspoon oil / ghee on both the sides when cooking. Repeat to make 11 - 13 more chapatis.
How to store chapatis? Line the container with a soft cotton kitchen towel to keep the Chapati warm, soft and free from moisture (Cover chapatis with kitchen towel and keep aside).
Serve hot with any gravy dishes or dal or kebabs of your choice.