Wednesday, May 22, 2013


Chapati/ Whole wheat flat bread
Chapatis can be served with dry or gravy vegetables/lentils

2 cups Indian whole wheat flour
1 teaspoon salt
1 Tablespoon vegetable oil
About 3/4 cup warm water (enough for a kneadable dough)
Ghee/Butter for smearing chapati

  • Mix all the ingredients and knead the dough, cover, and leave aside for at least 1/2 hour or, ideally, up to 2 hours.
  • After about 1 hour (or right before rolling out), punch the dough and knead again without any more water.
  • Make 10-12 1 1/2" balls; dip each one into dry whole wheat flour, and roll out into thin, 6" circles. Place a flat, ungreased griddle on the stove at medium-high heat.
  • When hot, place a rolled-out chapati "right side" down on the griddle. (The "right side" is the one facing you when you roll it.)
  • When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
  • If you have a gas stove, hold the chapati with a pair of tongs, and place it directly over the burner flame for a few seconds, until the chapati puffs up.

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