In every Indian and Mauritian household, roti or chapati is a must. It is commonly eaten for lunch and dinner, but it can also be used in a variety of different recipes. In this post, we'll show you how to prepare roti or chapati from a single wheat flour dough.
Chapati is a true essence of Indian food, to the point where no dinner would be complete without it. This basic Indian bread goes well with anything because it's made with whole wheat flour, water, salt, and ghee. From gravies to dals to desserts, this delicacy is a great balance of flavor and nutrition. Go ahead and follow the simple steps below to make these delectable warm and soft chapatis in no time. These chapatis are a quick and easy meal that can be packed for lunch, road trips, or picnics. Chapatis are simple to make and go well with practically any Indian dish, including Shahi Paneer, Chicken Korma, Chicken Curry, and Aloo Matar, to name a few.
Also, don't forget to share the recipe with all of your friends who live overseas so that every time they cook it, it will remind them of their home country. We're sure the reminiscence will bring them great comfort, and they'll be grateful to you.
So let us see how Chapatis are done!
Ingredients for Chapati:
- 450g/1 lb chapati flour or wholemeal plain flour
- 1 tsp salt
- 250ml/9 fl oz cold water
- butter for spreading, optional
Instructions to cook Chapati:
- Set aside 200g (7 oz) of the flour for shaping the chapatis.
- In a large mixing basin, combine the remaining flour and salt. Fill a second basin halfway with cold water.
- Add a little water at a time to the flour bowl, kneading as you go, until you have a soft, elastic dough. The softer the chapattis are, the longer you knead the dough.
- On a flat surface or board, sprinkle a little of the reserved flour. Divide the dough into eight equal pieces and roll each one into a ball. Place one ball onto the floured board after slightly flattening it. Flour the board as needed and roll it out into a flat disc about 15cm (6 inches) in diameter.
- Preheat a griddle or a shallow frying pan over medium heat. Cook for 20-30 seconds or until the surface of the chapatti is bubbling on the griddle or skillet.
- With tongs, flip it over and cook for another 10-15 seconds. The chapatti is done when brown patches form on the underside.
- Repeat with the remaining flour to roll out the remaining seven balls. As they cook, stack them and place a layer of kitchen towel between each one to absorb any excess moisture.
- If desired, brush one side with butter.