Chapati or Chapatti, is a type of Indian flat bread popular among northern parts of India. This is a simple roti made with Whole wheat flour, salt, oil and water. Making them real soft is the tricky part and search engines just overflow with tips. As far as my verdict goes “eat them immediately after making”, having them hot off the griddle is the only solution to have them soft. Ofcourse you can always store, reheat and eat, but they tend to become little chewy.
These are exact measures, so proceed with confidence. Though I’m not a pro in making great chapatis was still able to yield pretty decent ones with this recipe and hope you all would like it.
|3 cups||Whole wheat flour|
|2 teaspoons||Oil (for dough)|
|1¾ cup||Water (room temperature) (add 6 tsp in addition to this )|
|3 tsp||Oil (for toasting)|
Mix wheat flour and salt. Add oil and mix thoroughly. Gradually add water little by little as you knead. Make a soft but firm dough by kneading for 15 minutes. The dough should be too soft and slightly sticky when touched. Let it rest covered for 30 minutes.
If you wish to have even sized chapatis, roll out the dough to form a tube shape and cut them into equal size portions. Roll between your palms to make a ball and press gently to flatten. Coat them with flour on all sides and let them rest under a cloth.
Take one portion and roll out using a rolling pin to form a circular disc. Shaping chapati is an art and its quite difficult to master unless you make it everyday. Just roll what you can and adjust the shape by pulling them from sides. We need about the thickness of a credit card.
Heat the tawa, preferably an iron griddle. (Medium flame should be fine) When its ready, toast one side of the chapati for roughly 3 seconds or until you see little bubble blisters bulging. Now flip to the other side and press gently with a paper towel. (2 seconds) Do not press too hard, this will make the chapati hard.
Now, again flip to the other side adding few drops of oil. (Adding oil is optional) This should help them fluff up and immediately turn and remove from the griddle. Place them over a plate lined with paper towel and let cool. You may also add little ghee on top and have it right away.(just optional). Repeat the process for rest of the dough,
Either finish them while hot or stack them after cooling and wrap with a paper towel and store in air-tight containers. Can be refrigerated for few days. When reheating place them in a plate, cover with a damp paper towel and microwave for few seconds.
Sujatha brand Whole Wheat flour is used for this recipe. Ashirwad atta works well too.
You may use maida when rolling to avoid browning too much on the tawa.
Yields 15 (6″) chapatis.