Chapathi

The default menu for dinner at my home is chapathi. If you ask me I would say any gravy/curry goes well with chapathi. Though preparation of chapathi looks easy, it is hard to bring the softness and puffiness and I believe it comes only by experience.

This recipe is for beginners who want to make healthy, soft and puffy chapathis. Since I prepare chapathi daily, I never use oil for kneading and pan frying. But you are free to use oil / butter and I have mentioned the steps where to add oil when making chapathi.

Basic Information:
Preparation Time: 10 minutes
Idle Time: 30 minutes
Cooking Time: 15-25 minutes

Makes: 8-10 Chapathis

Ingredients:

Wheat Flour – 2 cups (I used pillsbury chukky atta)

Wheat flour – 1/4 cup, for dusting

Salt – 1/2 or to taste

Water – very slightly less than 3/4 cup

Method:

1) In a mixing bowl, mix wheat flour and salt.

2) Start mixing the wheat flour by adding water slowly. An exact 3/4 cup of water is enough to make the perfect dough. but it differs depending on the brand of flour you use.

3) Make a dough and Knead it continuously for 7-8 minutes. (If you wish, you can use a teaspoon of oil here)

4) Cover the dough using a lid or clean damp kitchen towel and leave it for 30 minutes.

5) After 30 minutes, slightly knead the dough and divide the dough generously into small balls.

6) Place the skillet/tawa in stove and heat it.

7) Meanwhile, roll the dough using a rolling pin to make chapathi (round shape). Make sure the edges of chapathi are even and flat.Use wheat flour for dusting to avoid stickiness.

8) When the skillet is medium hot, place the chapathi in it.

9) Wait until small air bubbles appear on the chapathi.(If you wish, you can use a teaspoon of oil here). At this stage flip to other side and cook for few seconds.

10) Again flip the chapathi and using your kitchen towel gently press all sides of the chapathi. It starts to puff up.

11) Flip again and keep pressing using kitchen towel.After you see the chapathi is properly cooked on both side remove it from heat and place it plate/bowl/hot box which is covered.

12) Repeat the steps to make other chapathis.

13) Serve hot with Any gravy/curry.

Note:

1) The skillet should always be maintained at medium hot level to avoid chapathis getting burnt.

2) Always keep the cooked chapathis inside the closed container to keep them soft and hot.

3) If you have added additional flour for dusting, wipe off using your hand before putting into skillet.

4) If the chapathi is not puffing up, don’t worry it will still be soft if you have followed other steps correctly.

5) Do not leave chapthi for long time in skillet as it might get burnt and turn hard.