Chapathi | Roti Indian flat bread is an unleavened flatbread of India made of whole wheat flour dough known as atta, by mixing it with water, salt and little oil and cooked in a tava on both sides. It is topped with ghee or butter. Cooking techniques differ a little in Phulka , paratha , Kulcha , Naan and Puri. Chapatis are the most common form of wheat bread in India. There are many varieties of chapati in India such as Mooli Paratha, Aloo Paratha, Vegetable paratha, Palak Paratha and Multi layered paratha.
To know more about chapathi click the link Chapathi – Wikipedia. Now let us see how to prepare soft chapathi at home.
- wheat flour – 2 cups
- veg oil – 1 tsp
- salt – to taste
- water – as needed
- ghee or butter – 1/4 cup
1. Take wheat flour in a bowl and add one tsp of oil and salt needed (approximately 1/2 tsp)
2. Slowly drizzle water with your left hand and mix the dough with your right hand. Once the dough becomes a ball, knead it well for five minutes until it becomes smooth. Close it with a lid or wrap it with wet muslin cloth and allow it to set for 30 minutes.
3. Separate the dough into small lemon size balls, dip in dry flour, flatten it with your palm and remove excess of dry flour.
4. Roll out the ball using a rolling pin to form the dough into a circle chapati.
5. Meanwhile heat a tava and once it is hot turn the stove to medium flame. Remove the extra flour from the surface of the chapati by keeping inbetween your hands and slap it twice. Place the chapati on the tava, and add few drops of ghee around and over it.
6. Cook until small bubbles appear on the surface and sides. This will take only few seconds. Flip the chapati using a tong and press the sides and center without damaging the chapati. Once you get brown dots on the other side again flip the other side.
7. When both sides get brown dots over it, move the chapathi to a towel or hot pack and brush ghee or butter. Repeat the same with the remaining dough to make chapathis.