How To Make Chapathis
- Whole Wheat flour – 2 cups
- Water – 1 cup
- Salt to taste
- Take wheat flour in a wide shallow bottomed vessel.
- Mix the salt in that thoroughly.
- Now start adding the water little by little and mix it with your fingers till all the water got absorbed.
- As the dough starts to form, add water as much as needed to form the dough. so that the dough is not wet and sticky.
- Even the dough should also not so stiff as to make it difficult to work with.
- Knead well, once you have a nice firm ball of dough.
- Kneading makes the chapthi’s softer.
- Punch the dough with the heel of your hand, knuckle and fold and again make a ball of dough.
- Repeat this punching, knuckling and pulling.
- Leave it for an hour or two by covering with a damp cloth or in a airtight container.
- Keep the tawa in a medium heat.
- Take a 2-3 tbsps of wheat flour in a small plate.
- Knead the dough prepared once again and start making small portions of about a large lemon size.
- Take a each portion and roll it into a ball between your palms, then squeeze it between the heels of your hands to flatten it a bit.
- Dip it in the dry wheat flour so that it coats well on both the sides.
- Sprinkle some flour on the chapathi making wooden board.
- Keep the flatten chapathi dough on the board and start rolling it out.
- Roll your rolling pin towards yourself and give slight pressure on your right hand. This will make chapathi turn automatically.
- With experience it will come out easily.Till then you’ll have to rotate it manually.
- If the dough sticks to your board or rolling pin, sprinkle the flour on it.
- Make a circle of about 10 to 12 cm diameter and as thin as you can.
- Check the heat of the tawa and place the chapathi on it. Toss the chapthis between your palms so that extra dry flour will get rid off before placing the tawa.
- Reduce the heat to low and start rolling out the next chapathi.
- After half a minute the surface of the chapathi will start becoming dry and slightly blistered.
- Now turn it over with help of tongs. (once you have gained experience, your fingers will start playing doing this easily)
- Half a minute later the under side of the chapathi would also have become dry and have brown patches.
- Remove the tawa from the heat and keep the first side of the chapathi directly on the flame.
- It will puff up immediately.Turn it over and take it off the fire. (Leave few more seconds if you want to roast it some more time)
- Keep the chapathi in a casserole or bread basket. In this stage you can apply ghee or oil or butter if opt for it.
- Repeat the process for the rest of the dough.
- Alternatively you can toast the chapathi on the tawa itself instead of toasting directly on the flame.
- Gently pressing with folded clean kitchen towel on the sides of the chapathi slightly rotating it will make it puff.
Under Topics: Chapathi's, Roti,